Season the fish fillets with salt and pepper. Rub some olive oil over all sides of the fillets. Place on a plate and refrigerate for 15 minutes.
Mix the strawberries, pineapple, onion, tomatoes, basil, cilantro and garlic together in a bowl, add 1 tablespoon of olive oil, season with salt and pepper, stir, cover and refrigerate until ready to serve.
Remove fish from refrigerator, in frying pan heat 1 tablespoon olive oil and butter place fillets face down in pan and press down with spatula and sauté until golden brown. Flip onto skin side and transfer to oven safe dish and bake in oven 350 degree for 15 minutes.
Steam the asparagus for 5 minutes. Cook rice according to package directions.
Dish the rice, asparagus and fillets onto 4 serving plates, top with salsa and enjoy!
By Chef Honore Gbedze
Serves 4
Preparation Time : 15 minutes
Cooking Time : 15 minutes
INGREDIENTS
4 x 6oz boneless red snapper fillets
6 large strawberries, hulled and diced
½ fresh pineapple, diced
1 medium red onion, diced
3 large tomatoes, diced
Fresh basil and cilantro, finely chopped
1 large bunch of asparagus
4 tablespoons Olive oil
1 teaspoon butter
1 teaspoon fresh chopped garlic
Coarse Salt and pepper to taste
2 cups of cooked rice
Bon Appétit
