• 6 tomatoes, skinned, deseeded and chopped

• 1 bunch of spring onions, chopped

• 1 garlic clove, crushed

• 1 bunch of coriander, chopped

• 2 chilies, deseeded and diced

• 4 tablespoons lime juice

• 1 ripe avocado, peeled, stoned and diced

• 2 tablespoons olive oil

• 4 x 175 g/6 oz red snapper fillets

• sea salt flakes and pepper

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Method:

1. Combine all the ingredients, except the fish, in a bowl, cover and leave to marinate for 2-3 hours if possible.

2. If you prefer a smooth salsa, place everything in a food processor or blender and process.

3. Heat a griddle pan or nonstick frying pan. Put on the snapper fillets, skin side down, and cook for 3-4 minutes.

4. Turn and cook for a further 3 minutes, or until firm to the touch. Serve immediately with the spicy salsa.