Pan-Fried Snapper Fillet with Fresh Grape Salsa
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.
Yield
6 servingsPrep
10 minCook
8 minReady
18 minIngredients
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
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
Directions
- 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.
- Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
- Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
- Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.
- Arrange onto a serving platter and top with the prepared grape salsa.
