The salsa, which is a mixture of, among other things, cool citrus and hot chile peppers, makes a perfect backdrop for the snapper. Although you can make this in the broiler, opt for the outdoor grill; the taste is that much better.—Rick Stein
For the salsa
2 large medium-hot red chile peppers
4 ounces peeled, cooked tiger shrimp, thickly sliced
4 green onions, thinly sliced
1 small garlic clove, minced
1 ripe but firm avocado, peeled and cut into small dice
1/2 ripe but firm mango, peeled and cut into small dice
Juice of 1 lime
Pinch of salt
For the fish
Four (6-ounce) snapper fillets, skin on
Extra-virgin olive oil
Salt and freshly ground black pepper
Cilantro sprigs, for garnish
Make the salsa
1. Cut the chiles in half lengthwise and scrape out the seeds with the tip of a small knife; leave behind the ribs to give the salsa a little more heat. Cut the chiles across into thin slices. Then simply mix all the salsa ingredients together.
Make the fish
1. If you are using a charcoal grill, prepare and light it 30 to 40 minutes before you want to cook the fish.
2. If you are not cooking the fish over charcoal, put a ridged cast-iron grill pan over a high heat (or preheat the broiler). Brush the snapper fillets on both sides with olive oil and season well with salt and pepper. Cut each one into three, slightly on the diagonal.
3. Cook the pieces of snapper, either skin-side down on the grill or grill-pan, or skin-side up under the broiler, for 3 to 4 minutes.
4. To serve, spoon the salsa onto four plates and arrange the grilled strips of fish on top. Drizzle a little oil around the edge of the plates and garnish with cilantro sprigs.
Alternative fish: Red mullet, sea bass, bream or porgy, John dory, or gray or striped mullet.
Recipe © 2004 Rick Stein. All rights reserved.