Grilled Baby Snapper with Pineapple and Cucumber Salsa

Cook Time 20 minutes

Servings 1

Ingredients

2 tbsp extra virgin olive oil
1 whole baby snapper, cleaned and scored
Pinch of salt and pepper
1 lime sliced

Salsa
1 cup of finely diced pineapple
½ a Lebanese cucumber, seeds removed and finely diced
¼ of Spanish onion, finely chopped
½ a green chilli, finely chopped
3 sprigs of mint, leaves picked and finely chopped
3 sprigs of coriander, leaves picked and finely chopped
Juice of ½ lime
½ tsp ginger, minced
1 tsp soy sauce

Method

Heat a griddle pan over a medium to high heat. Drizzle fish with oil and season with salt and pepper. Place the sliced lime pieces in the cavity and grill on each side for 6-8 minutes. While grilling, make the salsa by mixing all the ingredients together. Once the fish is cooked, serve with salsa scattered over the top.