Grilled Snapper with summer Strawberries.

Posted on 10 December 2013

On these warm summer days, it's great to eat light and make the most of fresh produce. This salad and fish combo is a winner, It's light, fresh, and easy to prepare. The salad is sweet, crunchy and full of freshness. The fish is marinated using the zest rather than the juice of the lemon so that it doesnt cook in the acidity of the fruit. It’s a simple marinade and keeps well in the fridge for a couple weeks. It's also great to toss some quinoa through it to give it a bit of kick for lunch.

Salad Ingredients:

1 big bunch of sugar snap peas, shelled

1 punnet strawberries, rinsed and sliced lengthways

1/c cup slivered almonds

500g mixed baby spinach and rocket

1 large cube of Persian feta or creamy goats cheese (optional)

Dressing Ingredients

1 lemon, juiced

2 tablespoons of olive oil

1 pinch of Himalayan Celtic salt


Blanch the peas in boiling hot water for 3 minutes and drain (this keeps them crunchy but a little soft). Mix in the rest of the salad ingredients and toss with the dressing just before serving.

Snapper Ingredients:

2 pieces of snapper (or any other delicate white fish)

Zest of 1 lemon

Olive oil

Generous grind of salt & pepper.

* Method

Preheat the grill to the highest heat setting. Mix the marinade ingredients and pour over the fish. Grill skin side down for 8-10 minutes (check the doneness).

Serve with the salad and enjoy!

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