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Baby snapper with Italian citrus salsa


  • Spray the fish with oil and cook on an oiled, preheated covered BBQ (or ridged grill), spraying with oil as you do so. 
  • Peel the oranges and lemons and cut into segments over a large bowl. Then add the olives, chillies, spring onions, parsley and ¼ cup oil with a little salt and quite a bit of ground pepper. Toss well and set aside. 
  • Serve the fish on individual plates with the salad spooned over the top.


  • olive oil spray
  • 4 small baby snappers (or 180 gm fillets)
  • olive oil
  • 2 oranges
  • 2 lemons
  • 8-10 pitted black olives, quartered
  • 2 small red chillies, seeded & sliced
  • 2 spring (green) onions, finely chopped
  • 3 tbsp chopped Italian (flat leaf) parsley
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
    a dashless 1/8 tspn
    4 tspn1 tbsp
    3 tbsp1/4 cup
    1 cup250 ml
    4 cups1 litre
    3 tbsp1/2 cup
    1 lb450 gm