Whole snapper with pico de gallo
( SERVES 4 )
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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