Grilled snapper with fennel, cucumber and apple salsa
Celebrate the return of warmer weather with a fresh take on fish and chips.
500 g, unpeeled
2 baby, finely chopped, fronds reserved
1 medium, deseeded, finely chopped
1 medium, finely chopped
Fresh red chilli
1 whole, deseeded, finely chopped
600 g, (4 x 150g fillets), skin on
1 x 3 second spray(s)
- Boil, steam or microwave potatoes until just tender. Drain. Halve potatoes lengthways.
- Meanwhile, combine fennel, reserved fronds, cucumber, apple, chilli, juice and oil in a medium bowl. Set salsa aside.
- 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.
- 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.
SERVING SUGGESTION: Mixed salad leaves and cherry tomatoes (quartered), drizzled with lemon juice.TIP: If using a barbecue, cook the fish on the flat plate as it is less likely to stick and fall apart.