Pan-Fried Snapper Fillet With Fresh Grape Salsa

• For the Fish Fillets
• 6 pieces snapper fillets
• 15 milliliters olive oil
• 1 piece Salt, to taste
• 1 piece Pepper, to taste
• For the Salsa
• 100 grams seedless grapes, cut into discs
• 100 grams cherry tomatoes, cut into quarters
• 100 grams red onion, thinly sliced
• 1 piece bunch cilantro/coriander, roughly chopped
• 1 piece lemon, juice and zest
• 25 grams garlic, minced finely
• 5 pieces Thai chillis, cored and finely chopped
• 1 piece Salt, to taste
• 1 piece Pepper, to taste

1. Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
2. Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
3. Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
4. Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won't release easily from the pan.
5. Arrange onto a serving platter and top with the prepared grape salsa.

snapper, olive oil, salt, pepper, salsa, grapes, cherry tomatoes, red onion, coriander, lemon, garlic, chillis, salt, pepper

Taken from food52.com/recipes/74016-pan-fried-snapper-fillet-with-fresh-grape-salsa (may not work)