4 x 85g (3 oz) snapper fillets
vegetable oil spray
2 lemons, halved, to serve
for the relish
2 tbsp finely chopped onion
1 tsp sugar
2 tbsp white wine vinegar
2 tbsp cooked or canned sweetcorn kernels
1/4 tsp finely chopped habanero chilli or other type of chilli
100 ml (3 1/2 fl oz) water
1/4 tsp yellow mustard seeds
pinch of ground turmeric
1 tsp cornflour, blended with a little cold water
50 g (1 3/4 oz) papaya, cut into 5 mm (1/4 inch) cubes
for seasoning mix
1/4 tsp paprika
1/4 tsp onion powder
1/4 tsp dried thyme
1/4 tsp dried oregano
1/4 tsp cayenne pepper
1/4 tsp ground black pepper
1/2 tsp cornflour
1. To make the relish, place the onion, sugar, vinegar, sweetcorn, chilli, water, mustard seeds and turmeric into a small saucepan over a medium heat and bring to the boil. Simmer for 10 minutes, then add the cornflour mixture, stirring constantly, and cook until it is the required consistency (it will thicken slightly when cooled). Stir in the papaya and leave to cool.
2. To make the seasoning mix, put all the ingredients into a small bowl and mix thoroughly.
3. Sprinkle the seasoning mix over the snapper fillets on both sides and pat into the flesh, then shake off any excess. Lay the fillets on a board.
4. Heat a non-stick frying pan over a high heat until smoking. Lightly spray both sides of the fillets with oil, then put into the hot pan and cook for 2 minutes. Turn the fillets and cook all the way through. (If the fillets are thick, finish the cooking under a preheated grill as the less intense heat will prevent the seasoning mix from burning.) Remove the fish from the pan.
5. Add the lemon halves, cut-side down, and cook over a high heat for 2-5 minutes until browned. Serve the fillets, topped with relish, on warmed plates, with the lemon halves.
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