Ingredients
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
Method
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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.
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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.
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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.
