They’ll snap it up
Life on the road doesn’t mean doing without, particularly when it comes to preparing fine food.
Life on the road doesn’t mean doing without, particularly when it comes to preparing fine food. The secret is to always have the freshest ingredients you can find, sample some of the local cuisine and never be afraid to try something new.
RVwest’s sales co-ordinator, Cathy Conroy, said this recipe for grilled red snapper with mint and mango salsa has made her famous among friends, who will drive for hours for dinner. I’ve tried it and it is absolutely delicious.
- 4 red snapper fillets (or any white fish)
- 1/2 tsp salt
- Lime wedges
- 1 mango
- 1/2 red pepper
- 1 shallot
- 2 green onions
- 1/4 tsp grated lime
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- 2 tsp fish sauce
- 2 tsp olive oil
- 1 tsp grated ginger root
- 1 tsp brown sugar or honey
- 1/4 tsp pepper
- 1/8 - 1/2 cup chopped mint
- 1/8 cup coconut milk
Peel the mango and shred on a coarse grater; set aside. Finely chop the red pepper, shallot, green onions, ginger root and mint.
Mix all of the salsa ingredients together, except the mint. Chill. Stir in the mint before serving. Slightly grease the grill or use a grilling basket. Sprinkle both sides of the red snapper with salt. You should leave the skin on and place the skin side down first—this helps to keep the snapper moist and prevents it from falling apart during the grilling process. Grill five to 10 minutes or until done.
Serve with salsa and lime wedges.
This dish is excellent served with rice pilaf and topped with 2 tbsp of finely chopped celery and fresh green beans with butter caramelized onions.
Do you have a favourite recipe you’d like to share with our readers? Email [email protected] with “RV recipe” in the subject line.