Snapper with Pineapple
- 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