Grilled snapper with fennel, cucumber and apple salsa
2
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Celebrate the return of warmer weather with a fresh take on fish and chips.
Ingredients
Potato(es)
500 g, unpeeled
Fennel
2 baby, finely chopped, fronds reserved
Lebanese cucumber
1 medium, deseeded, finely chopped
Apple(s)
1 medium, finely chopped
Fresh red chilli
1 whole, deseeded, finely chopped
Lemon juice
2 tbs
Olive oil
1 tbs
Snapper, raw
600 g, (4 x 150g fillets), skin on
Oil spray
1 x 3 second spray(s)
Instructions
1
Boil, steam or microwave potatoes until just tender. Drain. Halve potatoes lengthways.
2
Meanwhile, combine fennel, reserved fronds, cucumber, apple, chilli, juice and oil in a medium bowl. Set salsa aside.
3
Lightly spray a chargrill or barbecue with oil and preheat over medium-high heat. Lightly spray potatoes with oil. Cook for 3–4 minutes each side or until browned and tender.
4
Meanwhile, season fish with salt and pepper. Cook fish, skin-side down, for 2–3 minutes or until skin is crisp (see note). Turn and cook for 2–3 minutes or until just cooked through. Top fish with salsa and serve with barbecued potatoes.
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