Baby Snapper with Green Olive, Jalapeo and Tomato Salsa
Photography 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.
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