Name: Pan-fried snapper with jewelled tomato chilli salsa
Cook time: 10 min
Total time: 10 min
Yield: 4
Ingredients: 1 punnet (450g) tomato medley, chopped finely; 1 large_piece red chilli, chopped finely; 1/2 (85g) red onion, chopped finely; 1 (130g) lebanese cucumber, finely diced; 1/4 cup coriander leaves; 1/4 cup (60ml) extra virgin olive oil; 1 tablespoon lime juice; 1/2 teaspoon caster sugar; 1/4 teaspoon ground white pepper; 4 (185g) snapper fillets; 1 tablespoon extra-virgin olive oil, extra

Ingredients

1 punnet (450g) tomato medley, chopped finely

1 large_piece red chilli, chopped finely

1/2 (85g) red onion, chopped finely

1 (130g) lebanese cucumber, finely diced

1/4 cup coriander leaves

1/4 cup (60ml) extra virgin olive oil

1 tablespoon lime juice

1/2 teaspoon caster sugar

1/4 teaspoon ground white pepper

4 (185g) snapper fillets

1 tablespoon extra-virgin olive oil, extra

Method

1.Combine the tomatoes, chilli, onion, cucumber, coriander leaves, oil, lime juice, sugar and white pepper in a bowl and season to taste with sea salt.

2.Pat the snapper fillets dry with paper towel. Using a sharp knife, make 3 cuts in the skin of each fillet. Heat the extra oil in a large non-stick frying pan over a high heat and add the snapper fillets, skin side down. Fry for 2 minutes or until the skin is lightly browned, then flip over and cook the other side for 2 minutes, depending on the thickness of the fillets. Season with a little sea salt.

3.Serve the fish fillets on warmed plates and spoon over the salsa.

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