When I came across some nice looking Rock Snapper the other day, I just had to buy a few of the fillets. My plan for these beautiful pink fleshed fish are to saute them skin side down till golden and crispy. I normally try to stay away from heavy cream style sauces, so some type of salsa will go with it. For the salsa I diced avocado, cherry tomatoes, cilantro and plenty of lime juice. The cleaned and scaled fish fillets are seasoned with salt and pepper and go skin side down in smoking hot pan with a touch of vegetable oil, when browned they are flipped for about a minute then onto a warm plate with a generous dollop of the avocado mixture.