Chargrilled Snapper With A Mango, Prawn And Chilli Salsa

• 4 x 100t\tunskinned snapper fillets
• Extra virgin olive oil
• Salt and freshly ground black pepper
• A bunch of coriander sprigs to garnish
• ---SALSA---
• 2targeted finger chillies
• 100t\tpeeled cooked tiger prawns, thickly sliced
• 4ttspring onions, thinly sliced
• 1tmalltarlic clove, finely chopped
• 1ttripe but firm avocado, peeled and cut into small dice
• 1/2ttripe but firm mango, peeled and cut into small dice
• 1ttlime juice of
• 1tinchtalt
• ---Alternative Fish---
• Sea bass, bream, John Dory or grey mullet

1. Instructions:
2. You can cook this dish over a chargrill, barbecue or under a conventional grill.
3. 1. Pre-heat whichever you are using to high.
4. 2. Meanwhile 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.
5. 3. Mix all the salsa ingredients together.
6. 4. Brush the fish fillets on both sides with olive oil and season well with salt and pepper.
7. 5. Cut each one into 3, cutting slightly on the diagonal.
8. 6. Carefully slide a palette knife under each sliced fillet and place either skin side down over the chargrill or skin side up on an oiled baking sheet to go under the grill.
9. 7. Cook 3-4 minutes.
10. 8. To serve, spoon the salsa on to 4 plates and arrange the grilled strips of fish on top.
11. 9. Drizzle a little oil around the edge and garnish with coriander sprigs.

snapper, extra virgin olive oil, salt, coriander sprigs, salsa, prawns, onions, garlic, avocado, mango, lime juice, salt, alternative fish, bream

Taken from www.epicurious.com/recipes/member/views/chargrilled-snapper-with-a-mango-prawn-and-chilli-salsa-50069530 (may not work)