Pan seared snapper topped with fresh strawberry salsa of mango, cucumber, jalapeño, red onion, & cilantro, served with shrimp and avocado

I used:
2 5-6 ounce pieces of snapper
Less than half an avocado
2-4 shrimp (depending on how many serving you have)

For salsa:
1/2 cup fresh strawberries sliced
1/4 mango diced
1 jalapeno
1/2 cup cucumber diced (about a half a cucumber)
a fist full of fresh cilatro torn not chopped
1/4 (about a half of a medium red onion) diced
1/2 lime juiced into salsa
4 tablespoons of lemon juice (I used fresh but bottled is ok too)
Adobo seasoning (or your favorite-salt and pepper or lemon pepper work well)
1 cup mixed fields greens

In small non stick pan with a light coat of pam spray (olive oil or butter flavor, or you can drizzle extra virgin olive oil) into a pan on low/medium heat.
Add onions with a pinch of salt and let them warm for about 3-4 minutes/

Place the rest of the diced veggies, fruit, and lime juice into pan and warm for about 5 minutes.

Turn off heat and set aside.
For fish:

In a non stick pan with one tablespoon of extra virgin olive oil and 2 tablespoons of lemon juice.

Season fish with adobo on both sides and place into pan cook on both sides for5-6 minutes.

When you flip the fish add the addtional 2 tablesppons of lemon juice.

Chiffonade(stack lettuce on top of eachother , roll and slice the lettuce) and place the sliced strawberry on top for garnish to show that the salsa on fish is made with strawberries. Use your favorite salad dressing.(not shwon in picture)

Place shrimp on top of avocado.