Whole snapper with pico de gallo
Photo by Tamara West
Pico de gallo is the ubiquitous fresh salsa of Mexico.
- Heat the grill to high.
- Combine the chopped jalapeno, tomatoes and onion in a bowl and season with salt. Set pico de gallo aside.
- Make a small canoe from baking paper and tin foil for each snapper and place fish inside. Season with salt and pepper and divide the pico de gallo between fish cavities.
- Transfer fish packets to a shallow baking tray and place under the grill. Grill for 10 minutes, remove and check fish, pulling back a little of the skin to see if the flesh is opaque. Grill for a further 5 minutes if necessary. Serve with plenty of lime wedges.