1 cucumber, finely chopped
1 green shallots, finely chopped
100g cherry tomatoes, finely chopped
½ red capsicum, finely chopped
½ cup finely chopped pineapple
2 Tbsp chopped coriander, or mint leaves
2 Tbsp coconut oil
4 x 150g snapper fillets, or your favourite white fish fillets
Salad leaves to serve
Lime wedges to serve
Salsa Dressing –
1 Tbsp coconut oil, at room temperature
2 Tbsps lime juice
2 tsp hot sauce*
1. To make the dressing – Combine oil with lime juice, hot sauce and a pinch of salt.
2. Combine cucumber, shallots, cherry tomatoes, red capsicum, pineapple and coriander leaves into a small bowl, tip in dressing and allow to marinate while you pan fry the fish.
3. Heat oil in a frypan over medium high heat. Pan fry the snapper fillets for 3-4 minutes each side till golden. Depending on how thick your fillets are. Gently push the flesh with a fork, if its flakes away easily its ready.
4. Place some salad leaves on a plate, top with fish fillet. Spoon over salsa, and drizzle with the juices of the salsa. Serve with extra lime wedges, and extra hot sauce .
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