Grilled Red Snapper with a Mexican Salsa Verde and Corn Salad

Name: Grilled Red Snapper with a Mexican Salsa Verde and Corn Salad
Yield: Serves 4
Cuisine: Mexican
Ingredients: 1 small handful mint leaves, finely chopped; 1 green jalapeño chilli; sea salt and freshly ground black pepper; 2 large handfuls coriander leaves; 1 tomato; 6 spring onions; juice of 1 lime; 2 large handfuls mint leaves; 165 g/5¾ oz/heaped ¾ cup sweetcorn; 250 g/9 oz cherry tomatoes, halved; 4 red snapper fillets, skin on, about 120 g/4¼ oz each; 2 tbsp olive oil, plus extra for brushing; 2 tbsp olive oil; juice of 3 limes; 2 large handfuls parsley leaves; 1 garlic clove

Preparation info

Serves
4

Difficulty
Easy

Appears in

Mighty Spice Cookbook

By John Gregory-Smith

Published 2012

About

Ingredients

2 tbsp olive oil, plus extra for brushing
4 red snapper fillets, skin on, about 120 g/

Americas
Mexico
Fish course
Pescatarian
Gluten-free
Central America
Spicy

Method

To make the salsa verde, put all the ingredients into a food processor with 100ml/3½ fl oz/⅓ cup water and blend until smooth.
Preheat the grill to high. Brush a little oil over each piece of fish and season with salt and pepper. Place under the hot grill, skin side up