Project Description

I am lucky enough to be able to call Rick Stein a friend and colleague. He is the master of fish cooking. This is the recipe we cooked together during filming of Taste of Australia at his restaurant at Bannisters at Mollymook.

Servings: 4
Preparation Time: 10 minutes
Cooking Time: 5 minutes

Ingredients:
4 x 175g pieces snapper, skin on
Extra virgin olive oil
Salt and freshly ground black pepper

Salsa
100g coila prawns or yabbies, peeled and cooked
1 medium (430g) ripe but firm mango, peeled and cut into a small dice
1 medium (250g) ripe but firm avocado, peeled and cut into a small dice
2 large medium –hot red dutch chillies, deseeded and finely sliced
4 green onions, finely sliced
Seeds of 2 finger limes, scraped out
Juice of 1 lime
2 tablespoons (40ml) olive oil
Salt and freshly ground pepper
1 small punnet baby coriander leaves, leaves picked

  1. Preheat a barbecue to high heat. Cut the prawns/yabbies into small chunks. Mix gently in a large bowl with remaining salsa ingredients.
  2. Brush both sides of the snapper fillets with oil and season with salt and pepper. Cook the fillets on the barbecue skin side-down for 2-3 minutes. Turn the snapper and cook for a further 1-2 minutes or until just cooked through.
  3. To serve, divide salsa among four plates and top each with a piece of grilled snapper. Drizzle with a little olive oil, sprinkle with some extra salt flakes and garnish with a few finger lime pearls.

This recipe comes from the TV series (and now cookbook), Lyndey Milan’s Taste of Australia. Buy your copy of the accompanying cookbook to the TV series online by clicking here!