Two simple fish recipes for a relaxed weekend - snapper fillet with tomato sauce, and spicy salmon salad.
Snapper fillet with tomato sauce
This tomato sauce is a great all-rounder; it's delicious with any seafood or chicken, or even as a simple sauce for pasta.snapper fillets 4, skin on, about 200g each
vine-ripened tomatoes 4, halved
red wine vinegar 60ml
extra virgin olive oil 150ml plus extra for brushing the snapper
mixed soft herbs (such as tarragon, parsley, oregano), leaves only 2 tbsp
sea salt and freshly ground white pepper
lemon 1Grill the tomatoes for about 20 minutes, turning from time to time. They should colour and soften and the skin should blister and burn.Place them in a bowl and use tongs to remove as much of the skin as you can. Don't worry if little bits get left behind. Mash the flesh with a fork, then add the red wine vinegar, olive oil, herbs, sea salt and white pepper to taste and mix well.Sprinkle the fish with sea salt and brush with olive oil. Place the fish on the grill, skin-side down and cook for 3 minutes, then turn and cook for a further 2 minutes. Set aside to rest in a warm place for 3-4 minutes.
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Spicy salmon salad
Start this five hours before you serve it.Advertisement
salmon fillet, pin-boned and skin removed 400g
small red onion 1, thinly sliced
coriander leaves 1 small handful
spring onions 2, cut into julienne, the green part as well as the white
small butter lettuce 1, leaves separated
pinch of ground roast rice (see note below)
roasted peanuts, crushed 2 tbsp
freshly ground black pepper For the marinade
oyster sauce 2 tbsp
fish sauce 1 tbsp
palm sugar, grated 1 tbsp
sesame oil ½ tspFor the dressing
lemon grass stem 1, tough outer leaves removed, chopped
long fresh red chilli 1, seeded and chopped
small green scud chillies 2, chopped
garlic cloves 3, chopped
caster sugar 1 tbsp
fish sauce 2 tbsp
limes juice of 3To make the marinade, combine all the ingredients in a bowl. Add the salmon, turn to coat well, then cover and refrigerate for 3 hours. Remove from the refrigerator and stand for 2 hours to allow it to come closer to room temperature before cooking.
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Spicy salmon salad. Photograph: Earl Carter/Easy Weekend
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