Grilled Red Snapper With Citrus Souscaille

MarraMamba's Note:

Jonathon deardon and gary rhodes made this on his show. Looks delightful, a souscaille is a salsa. He also gives the option of using shrimp

• Total Time: 1 hrs 10 mins
• Prep Time: 40 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

For the spice paste

• 1 small onion , peeled and roughly chopped
• 1 small spring onion , roughly chopped
• 1 garlic clove
• ½ scotch bonnet chile , seeds and stems removed
• 2 teaspoons thyme , leaves only
• 2 teaspoons marjoram leaves
• 2 teaspoons chopped flat leaf parsley
• 1 tablespoon white wine vinegar
• 1 teaspoon Worcestershire sauce
• 1 small pinch ground cloves
• 1 pinch coarsely ground black peppercorns

For the citrus souscaille

• 1 tablespoon spices , paste (see above)
• 1 -2 lime , juice only
• 1 teaspoon caster sugar
• 1 tablespoon chopped parsley or 1 tablespoon caribbean celery leaves
• 1 tablespoon chopped coriander
• 1 tablespoon olive oil

For the fish

• 2 limes , grated zest and juice, plus an extra squeeze of juice
• 2 garlic cloves
• 1 red pepper , finely chopped
• 2 spring onions , finely chopped
• 1 tablespoon chopped coriander or 1 tablespoon caribbean celery leaves
• 4 (175 g) red snapper, sea bream fillets or 400 g king prawns , shelled, deveined
• 1 teaspoon Madras curry powder
• 2 tablespoons olive oil
• 200 g cherry tomatoes , halved
• 1 teaspoon butter

Directions:

1. For the seasoning paste: Tip all the ingredients into a food processor and blend to a smooth paste. This paste tastes best if left for a few days to mature before using.
2. For the souscaille: combine one rounded tablespoon of the seasoning paste with the lime juice, sugar, celery leaves, coriander, red pepper and olive oil. Taste for seasoning – adding more sugar or lime juice if needed. Aim for a tart, tangy flavour.
3. For the fish or prawns: combine the lime rind and juice with the garlic, red pepper, spring onion and coriander and spoon over the fish or prawns and leave on one side for 5 minutes. Remove from its marinade and sprinkle with curry powder just before frying.
4. Heat the oil in a sturdy frying pan set over a medium heat and fry the fish for 3 minutes, skin side facing downwards. Flip the fillets over and cook for a further minute until it flakes easily. If you are using prawns, fry for 3-4 minutes, stirring all the time, over a moderate heat, until they have turned pink. Remove and set aside.
5. Tip the tomatoes into the same pan while still on the heat. Add the butter and sharpen with a squeeze of lime.
6. Spoon a dollop of souscaille sauce over the fish and serve any extra on the side. Accompany with the warmed tomatoes.