150-200g snapper fillets per person
1 iceberg lettuce
1 punnet cherry tomato
1/2 bunch coriander
1 tablespoon extra virgin cold pressed olive oil
Punch the core out of your iceberg lettuce and immerse in a big bowl of cold water. This will eventually separate the leaves.
cut the snapper into pieces roughly the size of your palm and even thicknesses, arrange on a plate or chopping board and sprinkle with paprika, lime zest and salt and pepper. set aside for 10-15 minutes while you prepare the salsa
cut your avo in half around the stone, spoon out the creamy flesh and dice around the same size as the cherry tomatoes which are cut in to halves
chop the coriander and shallots and combine your salsa ingredients with a squeeze of lime juice and the olive oil, salt and peper, being careful not to break up the avo too much
by now your lettuce leaves should pull apart easily. I like to drain them upside down beside the sink or on paper towel
grill the snapper seasoned side down until the colour changes around the bottom then flip and cook until just cooked - it continues to cook after you remove it from the heat so dont wait until it's overcooked (!)
serve immediately in the middle of the table. take a lettuce leaf, a piece of fish and some salsa, wrap it up and enjoy!
For an extra punch add some chopped chili to the salsa.
You also might like to beef up the salsa with diced cucumber, different coloured capsicums, olives, radish, fennel, grated raw beetroot.....
of course try other lettuce leaves like baby cos, or bitter raddichio if that's your thing