recipe comes from Jonathan
File. A newcomer
to the world of celebrity chefs, talented Jonathan
is a name to remember! He has cooked for the Royal
family and stars from stage and screen, and at
only 29 is now pioneering his innovative ideas
as Executive Head Chef at the magnificent award
winning Crewe Hall Hotel in Cheshire.
recipe has been supplied by Celebrity Chefs UK,
through which Jonathan can be booked for TV or
other appearances. Celebrity Chefs is a UK based
company which is the countrys only agency
specialising exclusively in the representation
of celebrity chefs. They are able to provide you
with a celebrity chef for any event. For further
information and to see details of some of the
chefs visit the web site <click
of Red Snapper with Pineapple, Red Onion Salsa
finished with a Pine Nut and Coriander Dressing
(to give it its full description) is a perfect
summer main course for a dinner party.
x 150 / 200g Fillets of Red Snapper (scaled,
pin boned and skin on)
1 large Red Onion
Bunch of Coriander
1 x Lime
50ml Olive Oil
50ml Vegetable Oil
20g Roasted Pine Nuts
The Salsa is best made 24 hours in advance.
the pineapple and remove any of the 'brown divots'
and eel the red onion. Cut both into 1/2 cm
around a quarter of the coriander leaves and
chop roughly, mix with the red onion and pineapple.
the juice of the lime over the salsa and sprinkle
with a little of the rock salt. Leave to marinade
in the refrigerator.
the remaining coriander and blend in a liquidiser
with the vegetable and olive oil. Season.
cut the pine nuts.
a thick bottomed frying pan and add a little
oil. Place the red snapper fillets, skin side
down, and hold flat with a palette knife to
stop the fillet from 'buckling'.
for around once minute until the skin is a light
golden colour (when it comes away from the surface
of the pan it is ready).
the flesh side for a further minute.
the fish through a hot oven, 180°C, for
around three minutes
the Salsa mix in the middle of the plate, top
with the fillet of red snapper and drizzle the
coriander oil around the plate, finish with
a sprig of fresh herbs.
compliment the fish try a watercress and rocket
salad dressed simply with a little olive oil,
rock salt and lime juice.