Serves 4

Ingredients
4 x 175g (60z) pieces of unskinned snapper fillet
Extra virgin olive oil
Salt and freshly ground black pepper
Coriander sprigs to garnish

For the salsa:
2 large medium-hot red Dutch chillies
100g (4oz) peeled cooked tiger prawns, tickly sliced
4 spring onions, thinly sliced
1 small garlic clove, finely chopped
1 firm but ripe avocado, peeled and cut into small dice
½ ripe but firm mango, peeled and cut into small dice
Juice of 1 lime
A pinch of salt

1. To make the salsa. Cut the chillies in half lengthways and scrape out the seeds with a small knife but leave the ribs behind to give the salsa a little more heat. Cut them into thin slices them mix all the salsa ingredients together.

2. Put a ridged cast-iron griddle over a high heat or pre heat the grill to high. Brush the snapper fillets on both sides with olive oil and season well with salt & pepper. Cut each one into three, slightly on the diagonal.

3. Cook the pieces of snapper either skin side down on the griddle or skin side up under the grill for 3-4 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 plate and garnish with coriander sprigs.

Alternative fish: Red Mullet, Sea Bass, Bream, John Dory or Grey Mullet