Grilled Snapper with Mango Salsa

Ingredients

2 x 225g (8oz) snapper or bream fillets, fresh or defrosted
1 x 15ml spoon (1 tablespoon) olive oil
salt and black pepper
1 small red chilli, finely diced
4 spring onions, thinly sliced
1 ripe (but firm) avocado, peeled and diced
1 ripe (but firm) mango, peeled and diced
1 x 15ml spoon (1 tablespoon) fresh coriander, chopped
juice of a lime

Serves 3

Method

Pre-heat the grill

Cut each fish diagonally into three.  Brush each strip of fish with oil and season.

Place the fish skin side up, onto an oiled baking tray or grill for 3-4 minutes, until the skin is crispy.

Mix the chilli, spring onions, avocado, mango, coriander and lime juice in a bowl.  Spoon the salsa onto 3 plates and arrange the strips of fish on the top, with the skin side uppermost.

Serve with a green salad and focaccia bread.