📖 Instructions

1. First things first: Combine chili powder, lime juice, olive oil, minced garlic, cumin, salt, and pepper in a bowl. Whisk it all together. This is your flavor bomb, so make sure it's well-mixed. Don't skimp on the lime; it really makes a difference.
2. Lay the snapper fillets in a shallow dish. Pour the marinade over them, ensuring each fillet is fully coated. Cover the dish and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours. I usually go for an hour to really get the flavors in there. If you marinate it for too long, the lime juice can start to 'cook' the fish, which we don't want.
3. While the fish is marinatin', let's make the avocado crema. In a blender or food processor, combine avocado, Greek yogurt (or sour cream), lime juice, cilantro, and a pinch of salt. Blend until smooth and creamy. If it's too thick, add a tablespoon or two of water until it reaches your desired consistency. Give it a taste and adjust the seasoning if needed. I like to add a little extra lime juice for brightness.
4. Preheat your grill to medium-high heat. Lightly oil the grates to prevent the fish from sticking. This is crucial. I learned this the hard way when half my snapper ended up stuck to the grill. Not fun.
5. Remove the snapper fillets from the marinade and place them on the preheated grill. Grill for 3-4 minutes per side, or until the fish is cooked through and flakes easily with a fork. The exact cooking time will depend on the thickness of your fillets, so keep an eye on them. You're aiming for an internal temperature of 145°F (63°C).
6. Once the snapper is cooked, remove it from the grill and let it rest for a minute or two. This allows the juices to redistribute, resulting in a more tender and flavorful fillet. Trust me, this little step makes a big difference.
7. To serve, place the grilled snapper on a plate and top it generously with the avocado crema. Garnish with extra cilantro and a lime wedge. Serve immediately and prepare to be amazed. This is a dish that’s best enjoyed fresh off the grill. One of my friends likes to sprinkle a little paprika on top too.
8. Optional serving suggestion: You can serve this with a side of grilled vegetables, like bell peppers and zucchini, or a simple rice pilaf. For a truly festive meal, add some black beans and plantains. And don't forget the margaritas!