Seared Snapper with Granny Smith, Strawberry, 
and Basil Salsa

skin-on red snapper fillets


 1/2 teaspoons kosher salt, divided


freshly ground black pepper, divided


canola oil


medium-size green apple (such as Granny Smith), diced (about 7 ounces)


quartered cherry tomatoes (about 5 ounces)


hulled and diced strawberries (about 5 ounces)


torn fresh basil


tablespoons extra-virgin olive oil


tablespoon apple cider vinegar