PAN SEARED RED SNAPPER WITH AVOCADO, SWEET POTATOES, BRUSSELS SPROUTS AND CARROTS

There are few varieties of snapper fish; however, my favorite, Red Snapper is a deep pink, almost red metallic color fish. Adults average between 2-5 pounds; but when fully grown, some can be as heavy as 50 pounds each. Snappers are found in deep waters, mostly in the Caribbean.
 
As far as how to cook this kind of fish, you can pan seared it, bake it, deep fry it, sauté it, or roast it. I find it to be a very versatile white flaky fish with unlimited ways to cook it. I decided to pan seared it today and it did not disappoint me.
  
Approximate Prep and Cooking Time: 30 Minutes
Approximate Cost: $19.03 or $9.52 per serving
Difficulty Level:     X    Easy ____ Intermediate ____ Advanced
Servings: 2
 
Ingredients
2 red snapper fillet 1 lb. @ ($12.95/lb.)
2 1/2 tbsp. Angie's Basting Oil (.95)
1 tbsp. Angie's Dried Seasoning (.60)
1 tbsp. Dried onion flakes (.45)
1 large sweet potato cut in 1 ½ inch cubes ($1.00)
1 cup Brussels Sprouts, washed, stems and outer leaves removed ($1.10)
6 Carrots (.98)
Avocado ($1.00)
¼ cup chopped scallions (.45)
 
Directions
Clean and season the fish with 1 tbsp. Angie's Basting Oil, 1 tbsp. Angie's Dried Seasoning and 1 tbsp. Dried onion flakes. Refrigerate
 
Peel the carrots and sweet potato. Cut the sweet potato in small cubes. Wash, and cut stems and outer leaves of the Brussels sprouts. Cook all these veggies until tender, for about 10-13 minutes in a saucepan with 1 tsp. of salted water. Drain and set aside.
 
Sauté the snapper fillets in 1 tbsp. of Angie's Basting Oil (or any olive oil of your choice) until golden and cooked inside. Remove the fillets from the skillet to let them rest for about 4 minutes.
 
In the same skillet, with the ½ tbsp. left of basting oil, add the drained veggies and sauté them briefly in medium, until golden brown.
 
Slice the avocado and begin plating with the sauté veggies, add the fillet, a slice of avocado and garnish with chopped scallions. DONE!