Snapper with sweet tomato relish
Grilled snapper fillets with a deliciously sweet and spicy tomato relish
Fresh red chilli
1 whole, finely chopped
2 tsp, (white)
600 g, (4x150g), skin on
Baby spinach leaves
3 cup(s), (100g)
- Place tomatoes, chilli, sugar and vinegar in a medium saucepan over high heat and bring to the boil. Reduce heat to low. Simmer for 30 minutes or until sauce has thickened slightly. Set aside to cool.
- Meanwhile, place potatoes in a medium saucepan and cover with water. Bring to the boil. Boil for 15-20 minutes or until just tender. Drain and return to saucepan. Shake pan over medium heat for 2-3 minutes or until dry. Add oil. Season with sea salt and freshly ground black pepper and toss until combined. Thread potato onto metal skewers.
- Preheat a barbecue or chargrill over medium heat. Cook skewers for 8-10 minutes or until crisp and golden. Add fish, skin side down and cook for 2-3 minutes, turn and cook for 2 minutes or until cooked through. Add spinach and cook for 1-2 minutes or until just wilted. Serve fish with skewers, spinach and tomato relish.
SERVING SUGGESTION: Steamed peas and broccolini.TIP: Boil then skewer potatoes and make relish 2 hours ahead.