Ingredients

4 x 100 g unskinned snapper fillets

Extra virgin olive oil

Salt and freshly ground black pepper

A bunch of coriander sprigs to garnish

—SALSA—

2 large red finger chillies

100 g peeled cooked tiger prawns, thickly sliced

4 spring onions, thinly sliced

1 small garlic clove, 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

1 lime juice of

1 pinch salt

—Alternative Fish—

Sea bass, bream, John Dory or grey mullet

Preparation

Instructions: You can cook this dish over a chargrill, barbecue or under a conventional grill.

  1. Pre-heat whichever you are using to high.
  2. Meanwhile 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.
  3. Mix all the salsa ingredients together.
  4. Brush the fish fillets on both sides with olive oil and season well with salt and pepper.
  5. Cut each one into 3, cutting slightly on the diagonal.
  6. Carefully slide a palette knife under each sliced fillet and place either skin side down over the chargrill or skin side up on an oiled baking sheet to go under the grill.
  7. Cook 3-4 minutes.
  8. To serve, spoon the salsa on to 4 plates and arrange the grilled strips of fish on top.
  9. Drizzle a little oil around the edge and garnish with coriander sprigs.