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Grilled Snapper with Spicy Tomato and Lime Sauce

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Serves: 4
2 tablespoons olive oil
3 cloves garlic, crushed
3 spring onions, chopped finely
425g can diced tomatoes
1 teaspoon crushed chilli
2 teaspoons white sugar
1 tablespoon lime juice
4 snapper fillets (800g)
75g baby spinach leaves

Heat half the oil in small frying pan; cook garlic and onion, stirring, about 1 minute or until onion softens. Stir in undrained tomatoes, chilli, sugar and half the juice. Bring to a boil then reduce heat; simmer, uncovered, about 10 minutes or until liquid has reduced by half.

Meanwhile, cook fish in heated lightly oiled large frying pan until cooked as desired.

Place spinach in medium bowl with combined remaining juice and oil; toss gently to combine. Serve fish with spicy sauce and spinach salad.

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