Pan-Fried Snapper Fillet with Fresh Grape Salsa
Ingredients
For the Fish Fillets:
6 snapper fillets
15ml/0.5fl oz olive oil
Salt, to taste
Pepper, to taste
For the Salsa:
100g/3.5oz seedless grapes, cut into discs
100g/3.5oz cherry tomatoes, cut into quarters
100g/3.5oz red onion, thinly sliced
1 bunch cilantro/coriander, roughly chopped
1 lemon, juice and zest
25g/1oz garlic, minced finely
2pieces Thai chillis, cored and finely chopped
Salt, to taste
Pepper, to taste
Preparation
1
Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
2
Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
3
Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
4
Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.
5
Arrange onto a serving platter and top with the prepared grape salsa.
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About
A delectable recipe that makes for a wonderful lunch or dinner, it all depends when you’re in mood for a fish dish that’s packed with nutrition and flavour. If you’ve not tried snapper before, then you’re in for a real treat.
Added:
Saturday, September 23, 2017 - 5:27am
