Grilled Snapper With Hot Mango Salsa -

Grilled Snapper With Hot Mango Salsa

A ripe mango provides the basis for a deliciously rich fruity salsa. The dressing needs no oil and features the tropical flavours of coriander, ginger and chilli.

Ingredients

350g/12oz new potatoes
3 eggs
115g/4oz French beans, topped, tailed and halved
4 red snapper, about 350g/12oz each, cleaned, scaled and gutted
30ml/2 tbsp olive oil
175g/6oz mixed lettuce leaves, such as frisée or Webb's
2 cherry tomatoes
Salt and freshly ground black pepper

FOR THE SALSA

45ml/3 tbsp chopped fresh coriander
1 medium-sized ripe mango, peeled, stoned and diced
½ red chilli, seeded and chopped
2.5cm/1in fresh root ginger, grated
Juice of 2 limes
Generous pinch of celery salt

Details

Serves: 4

Method

1. Bring the potatoes to the boil in a large saucepan of salted water and simmer for 15-20 minutes. Drain.

2. Bring a second large saucepan of salted water to the boil. Put in the eggs and boil for 4 minutes, then add the beans and cook for a further 6 minutes, so that the eggs have had a total of 10 minutes. Drain and refresh the beans. Remove the eggs from the saucepan. Cool, then shell and cut into quarters.

3. Using a sharp knife, slash each snapper three times on either side. Brush with olive oil and cook on a medium-hot barbecue for 12 minutes, basting occasionally and turning once.

4. To make the salsa, place the chopped fresh coriander in a food processor. Add the mango chunks, chilli, grated ginger, lime juice and celery salt and process until smooth.

5. Dress the lettuce leaves with olive oil and distribute them evenly between four large plates.

6. Arrange the snapper on the lettuce and season to taste. Halve the new potatoes and distribute them with the beans, tomatoes and quartered hard-boiled eggs over the salad. Serve immediately, with the salsa.

Variation:- If fresh mangoes are unavailable, use canned ones, draining well. Sea bream are also good served with this hot mango salsa.

Related food category:

• Fish and Seafood