• 1 NETUNO Snapper Fillet
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • ½ cup of olive oil
  • ½ purple onions, sliced thin
  • ¼ cup cherry tomatoes
  • ½ radicchio
  • ½ avocado, cut cubes
  • ½ orange
  • 4 cups arugula
  • 1 lemon
  • 1 tablespoon parmesan cheese


  1. Score the Snapper on the skin side and season with salt and pepper.
  2. Place olive oil in a warm pan until hot.
  3. Place the Snapper skin side down and fry over medium heat on both sides. Place on a plate lined with paper towels and set aside.
  4. Chop onions, cherry tomatoes, red cabbage, avocado, orange, and arugula and place in a salad bowl.
  5. Squeeze the lemon over the salad and drizzle with some of the olive oil. Mix the salad well.
  6. Plate the salad and place the Snapper on top. Serve and enjoy!

Servings: 1