These sweet red grapes take this elegant meal to new heights. (You can try it with another firm white fish of your preference as well).
2 ½ cups (400g) Sun World red seedless grapes, half of them quartered
1 spring onion, finely sliced
1 clove of garlic, minced
½ fresh red chili, finely diced
½ fresh green chili, finely diced
½ tsp Sriracha
2 tbsp vegetable oil
4 x 150g fillets of flathead, or other firm white fish
Salt and freshly ground pepper
¼ cup chopped coriander
1 tsp white wine vinegar
In a food processor, blitz the whole grapes and then pass them through a coarse sieve into a large bowl. Add the quartered grapes, spring onions, garlic, chili and Sriracha to the bowl and mix well.
In a large pan, heat 1 tbsp of oil until shimmering. Season half of the fillets with salt and pepper and add them to the skillet. Cook over high heat until the fillets are lightly golden on the bottom. Transfer the fillets to a paper lined baking sheet. Repeat with the remaining fillets.
Add the coriander and vinegar to the grape salsa and season with salt. Transfer the fish to plates and spoon the salsa on top to serve.