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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

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

2. Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.

3

3. Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.

4

4. Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.

5

5. Arrange onto a serving platter and top with the prepared grape salsa.

Nutrition Facts

Serving Size Serves 6