Island Life Magazine Ltd August/September 2016 | Page 111

Food and drink

RECIPE: Red snapper fillet
on a bed of chilli mango salsa

INGREDIENTS
•

2 red snapper fillets

•

1 red onion

•

2 mangos

•

2 red chilli peppers

•

Splash of extra olive oil

•

Optional small handful of
chopped parsley

From Craig
Bruce, Head
Chef at The
Fighting
Cocks

METHOD
Salsa

Red Snapper

1. Finely dice the red onion and
place into a bowl.

1.

Heat up a pan with a little
splash of oil.

2.

Place the snapper in skin
down, cook for around 3
minutes, lightly pressing the
snapper down into the pan
as the fish tends to curl up.

3.

Turnover and cook for
a further 3-5 minutes
depending on how big your
snapper is.

4.

Once the fish is ready spoon
the salsa onto the plate, and
place your snapper on top.
You can always serve this
with new potatoes.

2. Cut the chilli lengthways and
remove the seeds and finely
chop.
3. Peel and dice mango, around
half an inch (remember there
is a seed in the middle of the
mango so you will have to cut
around it).
4. Add in parsley and a splash
of olive oil and give it a good
mix up and set aside in
fridge.

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