Friday Feast: Grilled red snapper with pineapple salsa from Camden's Blues Kitchen

This week’s recipe comes from a toptable newcomer – The Blues Kitchen in Camden. It’s a laid-back bar-diner that specialises in bourbon, live blues and soul food from the deep South. We love their all-American classics but this recipe is great if you fancy something a little different. Red snapper is packed full of omega-3 fatty acids and the firm white flesh has a mild flavour so it works well with the fruity salsa. Give it a try this weekend!

Grilled red snapper, fried green tomatoes & pineapple salsa

Ingredients: 4 150g fillets of red snapper (descaled and boned – ask your fishmonger!), olive oil, salt and pepper.
For the tomatoes: 4 large green tomatoes (cut into 3 slices), 50g plain flour (seasoned), 50g panko breadcrumbs, 2 eggs.
For the salsa: 100g of pineapple, 100g tomato flesh (deseeded), 100g red onion (all finely diced into 1/4 cm pieces), 2 dessert spoons chopped coriander, 1 dessert spoon chopped red chilli, juice of 1 orange, 4 dessert spoons of olive oil.

1) Mix all of the salsa ingredients together in a bowl and leave in the fridge for at least an hour.

2) Put the flour (seasoned), eggs (whisked) and the panko crumbs in separate shallow dishes or plates. Pass the tomatoes through them starting with the flour (brush as much off as possible), then the eggs and then the breadcrumbs. Set aside.

3) Lightly season and oil the snapper and grill skin side down. Turn over after about four minutes to finish.

4) Deep fry the tomatoes until golden brown, drain on kitchen paper and season.

5) Put the tomatoes flat on the plate to form a circle, then put the fish on top and spoon over a little salsa.

This tasty fish dish can be served with mixed leaves, a simple rocket salad or – if you’re really hungry – some Cajun-spiced sweet potato fries. If the weather improves, you could even grill the fish outside on the barbeque.

(Photo from a similar recipe featured in the NY Times)