If you’ve not tried snapper before, then you’re in for a real treat with this simple recipe 18 mins 6 Easy Ingredients 6 snapper fillets 15ml/0.5fl oz olive oil Salt, to taste Pepper, to taste For the salsa 100g/3.5oz seedless grapes, cut into discs 100g/3.5oz cherry tomatoes, cut into quarters 100g/3.5oz red onion, thinly sliced 1 bunch cilantro/coriander, roughly chopped 1 lemon, juice and zest 25g/1oz garlic, minced finely 2 pieces Thai chilis, cored and finely chopped Salt, to taste Pepper, to taste Method 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. Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side. Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes. Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan. Arrange onto a serving platter and top with the prepared grape salsa. www.mynutricounter.com About The AuthorYorkshire Food & Drink Yorkshire's only dedicated food and drink website from Yorkshire Post Newspapers and its sister titles in the region. Showcasing everything Yorkshire has to offer from the fruits of the sea to the fields of the moors and beyond. It includes unbiased restaurant reviews by renowned food critics, recipes and 'how to' videos from some of Yorkshire's finest chefs and latest food and drink news and blogs from around our amazing county. And you can have your say either on the site or via our Facebook and Twitter accounts. Let us know what you think comments
