Char-grilled snapper with mango, prawn and chilli salsa

Method

1. If you are using a barbecue, light it 30-40 minutes before you want to cook the fish.

2. For the salsa, cut the chillies in half lengthways and scrape out the seeds with the tip of a small knife but leave the ribs behind to give the salsa a little more heat. Cut them across into thin slices. Then simply mix all the ingredients together.

3. If you are not cooking the fish on a barbecue, put a ridged cast-iron griddle over a high heat or preheat the grill to high. Brush the snapper fillets on both sides with olive oil and season well with salt and pepper. Cut each one into 3, slightly on the diagonal.

4. Cook the pieces of snapper either skin-side down on the griddle or barbecue, or skin-side up under the grill, for 3–4 minutes.

5. To serve, spoon the salsa on to 4 plates and arrange the grilled strips of fish on top. Drizzle a little oil around the edge of the plate and garnish with coriander sprigs.

Buy Rick Stein's Seafood