Snapper with pineapple salsa

Prep time less than 30 mins

Cook time less than 30 mins

Serves 1

From Ready Steady Cook

Method

For the snapper, heat a griddle pan until smoking. Rub the snapper fillet with oil and season, to taste, with salt and freshly ground black pepper.
Place the snapper onto the hot griddle and char-grill for two minutes on each side, or until cooked through.
To make the pineapple salsa, place all of the salsa ingredients into a large bowl and mix together well.
To serve, place the salsa in the centre of a plate with the snapper fillet on top and garnish with the salad onions.

3 tbsp chopped coriander

1 lime, juice only

1 tbsp chopped fresh mint

100g/3Â½oz pineapple, finely chopped

5 salad onions, trimmed

salt and freshly ground black pepper

1 tbsp olive oil

1 red snapper fillet

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