Skip to content

EOFY Clearance up to 50% OFF...while stocks last

Pan fried snapper with Fiji salsa

Prep time

10 minutes

Cook Time

10 Minutes




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 .

We used Fiji Fire Hot Sauce but any vinegar based or salsa style hot sauce would work just as well.

Close (esc)


Use this popup to embed a mailing list sign up form. Alternatively use it as a simple call to action with a link to a product or a page.

Age verification

By clicking enter you are verifying that you are old enough to consume alcohol.