Snapper with Pineapple
Snapper with Pineapple

Ingredients

Method

  • 1 red snapper fillet
  • 1 tbsp olive oil
  • For the Pineapple Salad
  • 100g chopped pineapple
  • 3 tbsp coriander, chopped
  • 1 tbsp olive oil
  • 1 lime, juice only
  • 1 tbsp chopped mint
  • 5 spring onions, chopped
  • Salt and pepper
  • For the fish, heat a griddle pan until smoking. Give the fillet a rub with some oil and salt and pepper, then char-grill for 2 mins on each side, or until cooked through and coloured.
  • Make your salad by placing all of the ingredients together in a large bowl, and mixing well. Serve the salad in the centre of your plate, and pop your fish fillet on top. Garnish with chopped spring onions.
30 mins
1 serving
This recipe pairs perfectly with the All Saints 'St Leonards Vineyard' Australian Sparkling NV from Rutherglen, Australia.

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