Grilled red snapper with mango salsa

Method

1. Preheat the grill to a moderate heat and line a baking tray with foil.

2. Slash each snapper three times on each side and rub with a little olive oil. Put the fish on the prepared tray and cook under the grill for 12 minutes, or until done to your liking, turning once halfway through.

3. For the salsa: put the coriander, mango, chilli, ginger, lime juice, lime rind and celery salt into a blender and process until smooth.

4. To serve, toss the lettuce leaves in 2 tablespoons of olive oil and set as a base on the plate. Arrange the snapper on the lettuce and season with salt and freshly ground black pepper. Surround the fish with new potatoes, beans, tomatoes and hard-boiled eggs.

5. Serve with the mango dressing.

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Ingredients

4 x 350g red snapper, scaled and gutted
Olive oil, for cooking and dressing salad
350g new potatoes, boiled and halved
125g green beans, boiled or steamed until just tender
large handful cherry tomatoes, halved
3 Eggs, hard-boiled and quartered
mixed lettuce leaves, to serve

For the mango salsa

3 tbsp chopped coriander leaves
1 ripe Mango, peeled, stoned and diced
1/2 red chilli, seeded and chopped
2 cm piece of Ginger
2 limes, grated rind and juice only
pinch celery salt

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