Baked Whole Red Snapper/Mango & Avocado Salsa

Name: Baked Whole Red Snapper/Mango & Avocado Salsa
Yield: Serves Four
Ingredients: 4 tbsp lime juice; 4 tbsp olive oil; 2 small fiery red chillies, finely sliced; 1 tbsp sea salt; 3 tbsp finely chopped coriander; 1 whole red snapper, roughly 2 kg, descaled, gutted, head left on; 2 tbsp finely chopped mint; nam pla fish sauce, optional; 10 tbsp mayonnaise; ½ cucumber, peeled, deseeded, finely sliced; sea salt & black pepper; 1 ripe mango, peeled, cut into small dice; 1 medium red onion, peeled, finely sliced; 3 vine tomatoes, peeled, deseeded, finely sliced; 2 avocados, peeled, sliced; 1 large red chilli, finely sliced; 6 tbsp olive oil; juice of 2 limes; 1 garlic clove, peeled, grated; 1 tsp ground cumin; 2 red peppers

Preparation info

Serves
Four

Difficulty
Easy

Appears in

Hook Line Sinker

By Galton Blackiston

Published 2017

About

Ingredients

For the Salsa

2 red peppers
2 avocados, peeled, sliced
6 tbsp olive oil

Fish course
Pescatarian
Gluten-free
Spicy

Method

To make the salsa

Roast the peppers whole, remove the skins and discard. Slice the peppers into strips and place into a large bowl with the avocados, olive oil, lime juice and chilli. Season with salt and freshly ground pepper, mix well, then add all the other ingredients. Check the seasoning, adding a little more lime juice if needed, and set aside. If you