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Photo of Snapper with sweet tomato relish by WW

Snapper with sweet tomato relish

Total Time
1 hr
15 min
45 min
Grilled snapper fillets with a deliciously sweet and spicy tomato relish


Cherry tomatoes

250 g

Fresh red chilli

1 whole, finely chopped

Caster sugar

2 tbs


2 tsp, (white)

Baby potatoes

250 g

Olive oil

1 tbs

Snapper, raw

600 g, (4x150g), skin on

Baby spinach

3 cup(s), (100g)


  1. 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.
  2. 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.
  3. 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.