Ingredients:
4oz Snapper
1 Ripe Avocado
1 Meyer Lemon
1 t Coarse Sea Salt
1 T Chopped Garlic
1 oz Extra Virgin Olive Oil
1 t Fresh Group Pepper
1 oz Blended Oil
Heat the blended oil and add the garlic, toast until golden brown and remove the oil. Thinly slice the snapper and lay on the plate. Slice the avocado and fan it out. Zest and juice the meyer lemon. Dress the fish with the juice and zest. Drizzle the extra virgin olive oil over it. Season with the sea salt and pepper. Garnish with the toasted garlic.
