Snapper, Corriander and Lychee Salad

Bloody Delicious and even better tasting!

Bloody Delicious and even better tasting.


  • 8 lychees, peeled, deseeded and roughly chopped
  • 2 tablespoons olive oil
  • 3 tablespoons roughly chopped coriander
  • 1 teaspoon salt
  • 1 teaspoon ground pepper
  • 1 teaspoon chopped small red chilli, finely chopped with seeds removed
  • 1 lime, juiced
  • 1/2 Spanish onion, chopped
  • 4 snapper fillets or other white fish


  • Step 1

    Place lychees, olive oil, coriander, salt, ground pepper, onion chilli and lime juice in a large bowl. Mix. Set aside.

  • Step 2

    Spray hot pan with canola spray or olive oil. Cook fish for 3-4 minutes, turning once or until cooked. Place cooked fish onto plates and spoon over with the lychee mixture. Serve.

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