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Recipe for :

Fillet of Red Snapper

Jonathan FileThis 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.

The 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 country’s 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 here>

Fillet 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.


4 x 150 / 200g Fillets of Red Snapper (scaled, pin boned and skin on)
1/2Medium Pineapple
1 large Red Onion
Bunch of Coriander
1 x Lime
Rock Salt
50ml Olive Oil
50ml Vegetable Oil
20g Roasted Pine Nuts


NB The Salsa is best made 24 hours in advance.

  • Peel the pineapple and remove any of the 'brown divots' and eel the red onion. Cut both into 1/2 cm dice.
  • Take around a quarter of the coriander leaves and chop roughly, mix with the red onion and pineapple.
  • Squeeze the juice of the lime over the salsa and sprinkle with a little of the rock salt. Leave to marinade in the refrigerator.
  • Take the remaining coriander and blend in a liquidiser with the vegetable and olive oil. Season.
  • Roughly cut the pine nuts.


  • Preheat 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'.
  • Cook 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).
  • Cook the flesh side for a further minute.
  • Finish the fish through a hot oven, 180°C, for around three minutes


  • Place 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.
  • To compliment the fish try a watercress and rocket salad dressed simply with a little olive oil, rock salt and lime juice.

Serves 4

Jonathan File