Pan-Fried Snapper Fillet With Fresh Grape Salsa

READY IN: 18mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Combine all the ingredients for the salsa in a bowl. Lightly macerating some of the grapes to release its juices. Season to taste with salt and pepper. Cover and refrigerate until ready to serve.
  • Brush snapper fillets with lemon juice. Season with salt and pepper on flesh side.
  • Heat olive oil in a non-stick pan. Lay the fillets skin side down. Cook for approximately three minutes.
  • Flip with a metal spatula and cook for another three minutes. Continue cooking if fillets won’t release easily from the pan.
  • Arrange onto a serving platter and top with the prepared grape salsa.
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