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Grilled Snapper with Mango Salsa Serves 2

  • Ingredients:

  • 2 200g (7oz) snapper or bream fillets, defrosted
  • 1 15ml spoon (1 tbsp) olive oil
  • salt and freshly milled black pepper
  • 1 small red chilli, finely diced
  • 4 spring onions, thinly sliced
  • 1 ripe (but firm) avocado, peeled and diced
  • 1 ripe (but firm) mango, peeled and diced
  • 1 15ml spoon (1 tbsp) fresh coriander, chopped
  • juice of a lime


  1. Pre-heat the grill
  2. Cut each fish diagonally into three.  Brush each strip of fish with oil and season.
  3. Place the fish skin side up, onto an oiled baking tray or grill for 3-4 minutes, until the skin is crispy.
  4. Mix the chilli, spring onions, avocado, mango, coriander and lime juice in a bowl.  Spoon the salsa onto 3 plates and arrange the strips of fish on the top, with the skin side uppermost.
  5. Serve with a green salad and focaccia bread.
Recipe kindly donated by The Seafish Industry