Baby snapper with Italian citrus salsa
Method
-
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.
Ingredients
-
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.