GLUTEN-FREE BARBECUED SNAPPER WITH SPICY MANGO AND AVOCADO SALSA
We were holidaying with friends recently, one of whom is a chef.
After a dash to the fish co-op one afternoon he produced a fabulous dinner of a Barbecued Snapper which he served with Spicy Mango and Avocado Salsa and accompanied it with the best friend of white fleshed fish - potatoes - which he steamed and tossed simply in butter and finely sliced spring onions.
It was spectacularly simple and delicious. Here’s our version.
Rosie
BARBECUED SNAPPER WITH SPICY MANGO AND AVOCADO SALSA
Serves 2
Spicy Mango and Avocado Salsa
1 golden (French) shallot, finely chopped
1 spring onion, finely sliced
1 small mango, flesh cubed
½ avocado, flesh cubed
½ long red chilli, finely chopped, or to taste
1 lime, juice and zest, or to taste
¼ bunch coriander, leaves only, stems and roots reserved
¼ bunch mint, leaves only, finely sliced
2 teaspoons extra virgin olive oil
Pinch salt
Combine all ingredients and toss gently. Adjust chilli, lime and salt to taste. Serve within half an hour.
The Snapper
800 gm snapper, cleaned and scaled (ask your fish monger to do this)
1 lemon, half sliced, half juiced
1 golden (French) shallot, roughly sliced
3 cloves garlic, roughly sliced
1 spring onion, roughly chopped
1 thumb sized piece of ginger, roughly sliced
1 sprig mint leaves
Reserved coriander stems and roots from the salsa
Olive oil to drizzle
Chat potatoes, steamed and halved, to serve
1 spring onion extra, finely chopped, to serve
Butter, to serve
Preheat a lidded barbeque to high. Have on hand an oven tray large enough to accommodate the fish.
Using kitchen paper towel, wipe down the outside of the snapper. Wipe out the cavity of the fish.
Lie on top of each other two pieces of foil large enough to encase the fish. Cover with a similarly sized piece of baking paper and place the fish in the centre.
Stuff the fish cavity with the lemon slices, golden shallot, garlic, spring onion, ginger, mint leaves and reserved coriander stems and roots.
Drizzle the fish with olive oil and the lemon juice and fold over the foil to completely encase and seal the fish.
Transfer to the oven tray and place in the barbeque. Cook for 20 minutes with the lid closed.
Transfer to a serving platter and allow to rest for 5 minutes before unfolding the foil and paper and tucking it around the fish to serve. You can lift the fish off the paper to serve but be very careful not to let it break up.
Serve with Spicy Mango and Avocado Salsa and steamed chat potatoes, halved, tossed with butter and the finely chopped extra spring onion.