6 x 500g/1lb 2oz small red snappers
4 tbsp olive oil
1 large red chilli, finely sliced
20g pack fresh coriander, leaves only
FOR THE DRESSING
175ml/6fl oz extra virgin olive oil
3 tbsp lime juice (you’ll need about 2 limes)
1 garlic clove, crushed
pinch golden caster sugar
Prepare the dressing by whisking together the olive oil, lime juice, garlic and sugar. Season with salt and black pepper, cover and refrigerate overnight or until required.
Make three diagonal slashes on both sides of each fish. Brush the fish with olive oil and season. Heat the barbecue or grill until very hot. Cook the fish for 4 mins on each side, or until the flesh looks opaque and just cooked.
Lift the fish onto a serving plate. Scatter over the chilli strips and coriander leaves, then drizzle with a little of the dressing and serve the rest separately.