Grilled Snapper Tacos & Sanpellegrino Paloma Cocktail

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Products and recipes

As seen on Season 2, Episode 10 of 10 Minute Kitchen on Network Ten

Ingredients

• 1 whole medium sized snapper
• 1 lemon, sliced
• 1 bunch of coriander
• ½ a head of iceberg lettuce
• 1 box of Old El Paso hard taco shells
• 1 packet of Old El Paso Fiery Hot Spicy Mix
• ½ cup of sour cream to serve
• ½ a pineapple, diced
• 30g coriander, finely chopped
• 1 long red chilli, deseeded and finely chopped
• 1 jalapeno, deseeded and finely chopped
• Juice of 1 lemon
• Salt to taste
• Pomegranate seeds to garnish

Method

1. Place the fish on a tray. Season the fish with salt including the cavity of the fish.
2. Add a few slices of lemon into the cavity of the fish. Drizzle the fish with olive oil.
3. Rub the Old El Paso fiery hot spice mix all over the fish.
4. Wrap the fish in some baking paper then foil and place onto a grill on medium heat. Cook for 12-15 minutes or until cooked through.
5. To make the pineapple salsa. — Mix all the ingredients together in a bowl and squeeze over some lemon juice. Season to taste.
6. Remove from heat and pick the meat off the bones. Set aside.
7. Slice up the lettuce and add a dollop of sour cream into the taco shells. Place the fish into the shells and top with some pineapple salsa.