GRILLED SNAPPER TACOS & SAN PELLEGRINO PALOMA COCKTAIL
by
DIANA CHAN
INGREDIENTS - TACO’S
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
Place the fish on a tray. Season the fish with salt including the cavity of the fish.
Rub the Old El Paso fiery hot spice mix all over the fish.
Add a few slices of lemon into the cavity of the fish. Drizzle the fish with olive oil.
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.
Remove from heat and pick the meat off the bones. Set aside.
To make the pineapple salsa. Mix all the ingredients together in a bowl and squeeze over some lemon juice. Season to taste.
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.
INGREDIENTS - PALOMA
45ml Tequila
90ml Sanpellegrino Naturali Pompelmo, plus wedges for garnish
15ml Lime Juice
15ml Agave syrup
Coarse sea salt, for the rim of the glasses
Nanami Togarshi (red chilli powder), for rim of glass
METHOD
Salt the rim of the glass by rubbing a lime wedge around the edge and dipping it onto a small plate of salt and chilli powder.
Mix the tequila, Sanpellegrino Natural Polpelmo, lime juice, and agave nectar into the glass. Fill the remainder of the glass with ice. Adjust sweetness to taste. Garnish with grapefruit wedge.
