Baby Snapper with Green Olive, Jalapeo and Tomato Salsa

, from Issue #58. September, 2015
Photography by Aaron McLean.
    Baby Snapper with Green Olive, Jalapeo and Tomato Salsa

    You can use any small whole fish for this recipe – whatever is fresh and best on the day. Jalapeños add quite a kick to the salsa, so use less if you prefer it milder.

    Serves: 4

    INGREDIENTS

    4 small whole fish, about 500 grams each, scaled and gutted
    2 tablespoons Dijon mustard
    2 tablespoons soy sauce
    2 tablespoons olive oil
    1 teaspoon freshly ground pepper
    sea salt

    Salsa
    ¼ cup olive oil 
    2 tablespoons lemon juice
    2 cloves garlic, crushed
    pinch ground allspice
    ¼ teaspoon ground cumin
    2 medium tomatoes, diced
    2 spring onions, sliced thinly 
    10 pitted green olives, chopped roughly 
    1 tablespoon sliced jalapeños (I used Delmaine brand)
    small handful coriander, mint or flat-leaf parsley 

    METHOD

    Fish: Cut deep slashes into each side of the fish. Stir all the remaining ingredients together and brush onto one side of the fish, including the slashes. 

    Heat a little oil in a large sauté pan and cook, sauce side down, over a medium-high heat for about 4 minutes. Turn over, brush with sauce and cook until the fish flakes off the bone easily. Cooking time will depend on the thickness of the fish.  

    Salsa: Whisk the oil, lemon juice, garlic, allspice and cumin in a bowl and season. Stir in the remaining ingredients.

    To serve: Place the fish on plates and spoon over the salsa. Top with the fresh herbs and serve immediately. 

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