-
Red snapper with a trio of salsas
- Prep time:
- 25 mins
- Cook time:
- 15 mins
- Serves:
- 3
Red snapper makes a splendid tropical fish dish, served here with three deliciously contrasting salsas by Simon Rimmer
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Ingredients
- 3 red snapper fillets, each 150g
- 1 tbsp Olive oil
- 1 limes, juice
- 1 pinch black pepper
For the mango and avocado salsa
- 1 ripe medium avocado, roughly chopped
- 1 ripe Mango, roughly chopped
- 30ml Fish Sauce
- 1 finely chopped bird's eye chillies
- 30 ml rice vinegar, or Mirin
- 1 tbsp chopped Coriander
- 1 clove Garlic, shredded and fried until crisp
- 1 pinch black pepper
For the brown shrimp and coconut salsa
- 100g freshly grated Coconut
- 45ml avocado oil
- 75 ml rice vinegar, or Mirin ideally black rice vinegar
- 200 g brown shrimps, peeled and cooked
- 1 tsp Thyme, chopped
For the chorizo, sherry and apple salsa
Method
1. Preheat the oven to 180ºC/gas 4.
2. To make the mango and avocado salsa, mix together the avocado, mango, fish sauce, birds eye chilli, rice vinegar, coriander and crisp garlic. Season with salt and freshly ground pepper.
3. For the brown shrimp and coconut salsa, spread the coconut on a baking sheet and toast for 3-5 minutes until browned, turning now and then. Leave on one side to cool.
4. Whisk together the avocado oil and rice vinegar. Mix in the roasted coconut, brown shrimps and thyme.
5. To make the chorizo, sherry and apple salsa, fry the chorizo in the sunflower oil in a frying pan until crisp. Add the sherry and cook for 2 minutes, then add the apple, chilli and sherry vinegar and cook for a further 2 minutes.
6. Meanwhile, preheat the grill. Season the red snapper fillets with salt and freshly ground pepper, brush with olive oil and lime juice and grill for 2-3 minutes on each side.
7.Serve the grilled snapper with the trio of salsas on the side.
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