- Serves: 4
- Cook Time: 10 minutes
- Prep Time: 10 minutes
- Effort: easy
- 4 x 175 g pieces of unskinned fillet of snapper
- extra-virgin olive oil
- salt and freshly ground black pepper
- sprigs of coriander, to garnish
For the salsa
- 2 large medium-hot red Dutch chillies
- 100 g peeled cooked tiger prawns, thickly sliced
- 4 spring onions, thinly sliced
- 1 small cloves garlic, finely chopped
- 1 ripe but firm avocado, peeled and cut into small dice
- 1/2 ripe but firm mango, peeled and cut into small dice
- juice of 1 limes
- 1 pinches salt
1. If you are using a barbecue, light it 30-40 minutes before you want to cook the fish.
2. For the salsa, cut the chillies in half lengthways and scrape out the seeds with the tip of a small knife but leave the ribs behind to give the salsa a little more heat. Cut them across into thin slices. Then simply mix all the ingredients together.
3. If you are not cooking the fish on a barbecue, put a ridged cast-iron griddle over a high heat or preheat the grill to high. Brush the snapper fillets on both sides with olive oil and season well with salt and pepper. Cut each one into 3, slightly on the diagonal.
4. Cook the pieces of snapper either skin-side down on the griddle or barbecue, or skin-side up under the grill, for 34 minutes.
5. To serve, spoon the salsa on to 4 plates and arrange the grilled strips of fish on top. Drizzle a little oil around the edge of the plate and garnish with coriander sprigs.
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