Grilled Snapper with Pickled Zucchini

Ingredients:

4 snapper fillets, 160 grams each, with skin on
90 ml. Jingilli extra virgin olive oil
2 medium zucchini, washed and cut into long, thin strips
½ bunch basil leaves, picked and torn
30 ml. white wine vinegar
1 small lemon
2 small tomatoes, diced
freshly cracked black pepper & sea salt flakes, to taste

Procedure:

Carefully cut the zucchini into long, thin strips and place into a glass bowl. Add the torn basil leaves, white wine vinegar, 50 ml olive oil and salt and pepper. Let this mixture marinate while you prepare the snapper. Salt and pepper the snapper well. Place 20 ml of olive oil onto a preheated barbecue hot plate and grill the fish on both sides. Divide the marinated zucchini among four plates and top with the snapper. Combine diced tomatoes, lemon zest, juice and olive oil, and drizzle the mixture around the plate. Makes 4 servings.