Ingredients
- 6 slices snapper fillet, each 100g
- 1 teaspoon sweet smoked paprika
- salt and freshly ground black pepper
- 10 red onions
- Olive oil for cooking
- 12 Kalamata olives
- 1 punnet cherry tomatoes
- 100ml balsamic vinegar
- 150ml olive oil
- Salt and freshly ground black pepper
Method
- Season the snapper fillets with the paprika, salt and pepper
- Peel and slice the onions and cook them in a little olive oil on a very hot barbeque plate until they are charred and cooked through
- Place them into a mixing bowl with the olives that have been pitted and sliced and the tomatoes cut in half
- Pour over the balsamic and olive oil and toss to combine
- Season with salt and pepper
- Cook the snapper fillets on the barbecue with a little olive oil and serve with the onion salsa
Notes
Serving Suggestion Enjoy with a fresh salad of your choice.
Serves 6
Preparation time 10 min
Cooking time 10 min
