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Pan-Fried Snapper Fillet with Fresh Grape Salsa
Nikki Brown
6 servings
BeginnerA 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.
Total Steps
5
Ingredients
11
Tools Needed
1
Ingredients
- 6 fillets snapper fillets
- 15 ml olive oil
- Salt(optional)
- Pepper(optional)
- 100 g seedless grapes, cut into discs
- 100 g cherry tomatoes, cut into quarters
- 100 g red onion, thinly sliced
- 1 bunch cilantro/coriander, roughly chopped
- 1 whole lemon, juice and zest
- 25 g garlic, minced finely
- 2 pieces Thai chillis, cored and finely chopped
Instructions
1
Step 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
Step 2
Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
3
Step 3
Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
4
Step 4
Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.
5
Step 5
Arrange onto a serving platter and top with the prepared grape salsa.