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Pan-Fried Snapper Fillet with Fresh Grape Salsa

Prep Time10 minsCook Time10 minsTotal Time20 mins

 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

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.

Nutrition Facts

Serving Size Serves 6