Cajun spiced snapper on an orange and chickpea salad with rockmelon salsa.
Serves 2 people.
Ingredients:
2 pieces of snapper
1 tin chick peas
1/2 bunch coriander
1/2 birdseye chilli
3 valencia oranges
1/2 bunch mint
cajun spice
1/4 rockmelon
1 lebanese cucumber
1/2 bunch dill
1 lemon
1 lime
1 bunch water cress
1 tablespoon cider vinegar
1/2 teaspoon caster sugar
40ml olive oil
20 ml veg oil
Sea salt
Cracked black pepper
Method:
First we will prepare the salsa, this is best done the day before to ensure it has a great flavour. Finely dice the rockmelon and cucumber, then shred 1/2 of the mint and mix.
Add the cider vinegar, sugar and 10ml of the olive oil and veg oil. Squeeze the juice from half the lemon and give the salsa a good mix. Now cover it and let the flavours infuse over night.
Lay the fish on a plate and sprinkle a fair amount of the cajun spice over each side. Squeeze the lime over the fish along with 10ml of the olive oil and salt and pepper.
Now we will prepare the orange and chick pea salad. Finely slice the chilli and drain the liquid from the chick peas, place them in a large bowl. Tear the coriander and left over mint and add them to the bowl. Cut two of the oranges into segments, and squeeze the juice from the third orange and the other half of lemon, add these to the bowl along with the last 20ml of olive oil. Wash the watercress and cut the roots off, now put it in with the other salad goods and give them a good mix. The salad is now ready to go!
Heat a large frypan or barbeque to a medium heat, add the remaining veg oil to the pan and put the fish in (flesh side down). Cook for about 4 minutes before turning over, it will probably have a slight burnt look to it, this is normal. Continue to cook the fish until it is done (this will depend on the size of the fillets).
The meal is now ready to present, pile the salad in the middle of the plate and rest the fish on top. Spoon a generous amount of the salsa over the fish and garnish with a mint leaf.
This is a wonderful dish for those few remaining warm days, great also for a gourmet barbeque lunch!
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