COCONUT CRUSTED SNAPPER WITH MANGO SALSA

Quintessential tropical flavours - part Mexican, part Australian.

Serves 4

4 SNAPPER FILLETS
1/2 CUP OF PANKO CRUMBS
1/4 CUP OF SHREDDED COCONUT
1 MANGO
1/4 FINELY DICED RED ONION
1/2 ORANGE HABANERO CHILLI
JUICE OF HALF A LIME

First, make the salsa. Peel and dice the mango. Remove seeds from the chilli and finely slice. Toss mango, onion and chilli together with lime juice. Heat some ghee (or half ghee, half grapeseed oil) in a pan over medium heat. Place crumbs and coconut in a clean plastic bag, add fish fillets, hold the bag closed  to trap some air inside and roll the bag around in your hands to coat the fillets well. Cook about 5 minutes on one side, then turn carefully and cook the other side. Cooking time might vary, depending on thickness of the fillets. You can test them by pressing lightly with your finger. They should no longer feel really soft - but stop the cooking before they are firm to the touch. I served this on a bed of black beans and roasted corn with a little agave syrup and lime juice.

COCONUT CRUSTED SNAPPER WITH MANGO SALSA