Whole snapper with pico de gallo
( SERVES 4 )

Photo by Tamara West

Bite 11/2/2013

see more recipes by
Kathy Paterson

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Pico de gallo is the ubiquitous fresh salsa of Mexico.

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1	Jalapeno chilli, very finely chopped
2	Tomatoes, ripe plum, cored and diced
1	Onion, medium, finely diced
2	Whole snapper, 500g each, scales removed, gutted and butterflied
1	Lime, cut into wedges

Heat the grill to high.
Combine the chopped jalapeno, tomatoes and onion in a bowl and season with salt. Set pico de gallo aside.
Make a small canoe from baking paper and tin foil for each snapper and place fish inside. Season with salt and pepper and divide the pico de gallo between fish cavities.
Transfer fish packets to a shallow baking tray and place under the grill. Grill for 10 minutes, remove and check fish, pulling back a little of the skin to see if the flesh is opaque. Grill for a further 5 minutes if necessary. Serve with plenty of lime wedges.

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