Snapper is a wonderful fish, I love it! Usually lightly floured, pan fried in butter and served on a piece of bread with salt, pepper and a squeeze of lemon juice! I wanted to do something abit more fresh and tangy with snapper and made a super sensational sauce that would work well with any fish!
Ingredients
| 1 large | Snapper fillet (Main) |
| 1 Tbsp | Soy sauce |
| 1 knob | Fresh ginger |
| ½ | Oranges |
| 1 Tbsp | Orange zest |
| 1 Tbsp | Olive oil |
| 0 | Salt & freshly ground pepper |
Dressing
| ½ | Oranges |
| 1 Tbsp | Rice wine vinegar |
| 2 Tbsp | Extra virgin olive oil |
| 1 tsp | Honey mustard |
| 1 tsp | Sesame oil |
| 0 | Salt & freshly ground pepper |
| 1 cup | Mixed vegetables |
| 1 bunch | Mixed salad leaves |
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Directions
- In a large bowl add fish, soy sauce, ginger, orange zest, orange juice, olive oil and salt and pepper. Toss, cover with plastic wrap and keep in fridge while you prepare salad and heat grill.
- In another large bowl add orange juice, rice wine vinegar, extra virgin olive oil, honey mustard, sesame oil, salt and pepper to taste. Mix, taste and adjust if necessary. Add more salt and pepper or more vinegar if necessary.
- Chop all the vegetables you like for your salad. I add the chopped vegetables directly over the dressing but, I do not toss until just before I serve. Make sure you put hearty vegetables like peppers directly on the dressing and leave the tender greens to last so they do not touch the dressing and get wilted before you serve.
- Grill your fish for a few minutes on each side until just cooked through basting with the remaining marinade. Toss salad, crumble or slice fish (or leave it whole ) and place on top of salad. Enjoy!
