Grilled Snapper with Mango Salsa

Recipe courtesy of Seafish, the UK Sea Fish Industry Authority.

Recipe Ingredients:

2 (8-ounce) snapper or bream fillets
1 tablespoon olive oil
Salt and ground black pepper to taste

Mango Salsa:
1 small red chile pepper, finely diced
4 spring (green) onions, thinly sliced
1 ripe (but firm) avocado, peeled and diced
1 ripe (but firm) mango, peeled and diced
1 tablespoon fresh coriander, chopped
Juice of 1 lime

Cooking Directions:

1. Preheat the grill.
2. Cut each fish diagonally into three. Brush each strip of fish with oil and season.
3. Place the fish skin side up, onto an oiled baking tray or grill for 3 to 4 minutes, until the skin is crispy.
4. For Mango Salsa: Mix the chile, spring onions, avocado, mango, coriander and lime juice in a bowl.
5. To Serve: Spoon the salsa onto 3 plates and arrange the strips of fish on the top, with the skin side up.

Makes 3 servings.

"From sea to plate, Seafish delivers expert knowledge, skills and support which help the UK seafood industry secure a sustainable and profitable future."

Recipe and photograph courtesy of Seafish, the UK Sea Fish Industry Authority www.seafish.org.