• 4 unskinned red snapper fillets
  
• 3/4 cup extra virgin olive oil
  
• 2 T salt
  
• 2 T fresh ground pepper
  
• 2 large chili peppers seeded and sliced
  
• 4 ounces fresh raw shrimp
  
• 4 small yellow onions thin-sliced
  
• 1 clove garlic
  
• 1 ripe avocado
  
• 1/2 ripe mango
  
• juice of one fresh lime
  
• 1 t chopped corainder
  

To cook the fish, heat a ridged pan. Brush the fish fillets on both sides with olive oil and season well with salt and pepper. Cut each fillet into three on the diagonal.

Cook the fillets for 3 minutes skin side down turn over and cook for a further 2 minutes.

To serve, spoon the salsa on to 4 plates and arrange the grilled fish on top. Drizzle a little oil around the edge of the plate and garnish with coriander sprigs.