Grilled Snapper with Avocado Salsa by Carlos Delgado - from "GourMets" (2007)

RECIPE

4 skinless Red Snapper fillets (you can substitute Halibut if Snapper isn't available)
1/2 cup ripe avocado, diced in half chunks
1/2 cup ripe papaya, diced in half chunks
1 tsp. ground coriander
1 tsp. paprika
1/2 tsp. salt
pinch of cayenne pepper
1 tbsp. olive oil
2 tbsp. fresh cilantro, chopped
1 tbsp. lime juice
4 lime wedges for garnishing

Mix the coriander, paprika, salt and cayenne pepper in a small bowl or cup until blended well. Lightly brush the olive oil over the fish fillets and sprinkle 3/4 teaspoon of the spice mixture over each one. Set the rest of the spice mixture aside for the salsa.

Rub the bottom of the grill pan with a bit of olive oil and heat over medium-high heat. Once the pan is ready, place the fillets in the pan and grill for about 5-6 minutes on each side.

In the meantime, mix the avocado, papaya, cilantro, lime juice and and leftover spice mixture in a bowl until the spices and cilantro are distributed evenly.

Plate the fish and spoon the avocado mixture over each fillet. Serve immediately.

Carlos prepares this dish all the time at home in the off-season.

Carlos Delgado! The popular first baseman was a fixture at first base for the Toronto Blue Jays immediately following their World Series years. He played for Toronto from 1993 to 2004. He departed for the Marlins via free agency, but was traded to the Mets after just one season. He finished his career in New York from 2006 to 2009. 

Delgado does have a World Series ring from 1993, but he only played in two games with one plate appearance for Toronto that season. Remembered for his big smilin' home runs, he was a fan favourite and his name was added to the Blue Jays' ballpark honour roll (the "Level of Excellence"). Delgado also appeared for Puerto Rico in the 2006 World Baseball Classic. 

I can tell you right away I loved this dish. The seasoning for the snapper was flavourful but not too spicy. The sweet salsa made the perfect side. 

Just keep an eye on the snapper when it's in the grill pan so it doesn't start to stick, and you'll get a nice result.  I've made this dish twice already and will definitely make it again.