1/4 cup lemon juice
1/4 cup extra-virgin olive oil
3 tablespoons agave
2 tablespoons Dijon mustard
Pink Himalayan salt
4 cups arugula
3 tablespoons chopped fresh cilantro
4 heirloom tomatoes, quartered
1 small onion, thinly sliced
Four 8-ounce red snapper fillets (skin on)
1/2 teaspoon crushed red pepper
Himalayan pink salt
3 tablespoons grapeseed oil
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