Baby Snapper with Green Olive, Jalapeo and Tomato Salsa
Photography by Aaron McLean.
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.
Keep up to date with
dish weekly recipes,
food news, and events.
Related Content
latest issue:
Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.