Matador Room – Miami, FL
Located in The Miami Beach EDITION Hotel, this is a restaurant not to miss while you’re in Miami. You walk through the bar on your way to the dining room which is stunning in itself with floor to ceiling photos of matadors doing what they do best. The colors are rich and inviting, definitely a swanky hangout for a drink and nibbles.
We sat outside on the terrace rather than in the main dining room which was very lovely and green with plants hanging above and all around. Overall our meal was spectacular from start to finish. So much fresh seafood, I could have eaten here every day. Absolutely nothing about this meal was disappointing.
Spicy Tuna Tartare, Black Olive, Cucumber and Avocado
Florida Stone Crab, Mustard Sauce and Dill Dip
Crispy Florida Black Grouper Tacos, Aioli and Cabbage-Chili Pickle
Raw Shaved Florida Red Snapper with Green Chili Dressing, Crunchy Rice and Herbs
Roasted Snapper, Sweet Chili-Garlic Sauce, Crunchy Potatoes and Farm Beans
Tres Leches Cake, Glazed Pineapple
Warm Vanilla Fritters, Mexican Chocolate
Grilled Snapper with Mango-Avocado Salsa
This recipe is derived from the one and only Gwyneth Paltrow however she uses halibut in her recipe but because I don’t care for halibut, I’ve substituted it with red snapper and I’ve also modified the cooking technique such that I use a grill pan rather than the BBQ. I don’t own a gas BBQ, only a charcoal Weber, and although I love the taste, it’s just not as convenient for a simple recipe like this…hence why I use the grill pan! This is a super easy recipe and quite healthy.
- 1 medium ripe avocado, peeled and cut into 1/2″ dice
- 1 medium ripe mango, peeled and cut into 1/2″ dice
- 1 cup cherry tomatoes, quartered
- 4 large fresh basil leaves, thinly sliced
- 3 tablespoons extra-virgin olive oil, divided, plus more for brushing
- 3 tablespoons fresh lime juice, divided
- Kosher salt and freshly ground black pepper
- 4 6-ounce red snapper fillets
- 4 lime wedges
Gently combine the avocado, mango, tomatoes, basil, 1 tablespoon oil, and 1 tablespoon lime juice in a large mixing bowl. Season salsa to taste with salt and pepper and set aside at room temperature, gently tossing occasionally.
Place fish fillets in a 13x9x2″ glass baking dish. Drizzle remaining 2 tablespoon oil and 2 tablespoon lime juice over. Season fish with salt and pepper. Let marinate at room temperature for 10 minutes, turning fish occasionally.
Prepare a grill pan on med-high heat. Grill fish until just opaque in center, about 3 minutes per side. Transfer to plates. Spoon mango-avocado salsa over fish. Squeeze a lime wedge over each and serve.