Barbequed Snapper with Pineapple Salad
If you love fish and love pineapple then this pineapple recipe is perfect for you! Snapper is such a lovely fish, especially if you've been lucky enough to catch it yourself and eat it fresh within hours of the catch. This recipe also works well with any other firm white- fleshed fish or, I love using a whole fish. Treat the preparation the same as for the fillets below, but coat the entire snapper in cornflour and allow just a little more time for cooking.The freshness of the fish matches well with the tropical flavour of pineapple for a juicy meal.
2 x 200g snapper fillets, boned & scaled with skin on cornflour for dusting
1 tsp oil
440g can GOLDEN CIRCLE Pineapple Thins in Juice, drained & finely sliced
1 Lebanese cucumber, cut julienne
½ red capsicum, finely sliced
2 spring onions, finely sliced
3 tbsp lime juice
1 ½ tbsp fish sauce
3½ tbsp caster sugar
1 large red chilli, finely chopped
1 clove garlic, finely chopped
Freshly ground pepper, to taste
Dry roasted peanuts, chopped (optional)
Coriander leaves, to serve (optional)
Tip: For a spicier version, use small red birds eye chilli with a fine pointy end
To make the dressing; combine all ingredients in a small jar, shake then set aside.
Combine the drained GOLDEN CIRCLE Pineapple Thins, cucumber, capsicum and spring onion in a bowl and toss to combine. Set aside.
Score the fish fillets with a small sharp knife and dust with cornflour. Brush hot barbeque plate with oil and cook fillets for 2 minutes each side or until golden and crisp.
Transfer fish to a serving platter and top with pineapple salad. Pour dressing over fish and salad and garnish with chopped peanuts and coriander leaves if desired.
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