Red Snapper on Various Salads

(*) e.g. two whole fish, also 4 fish fillets * Fillet fish.

* Rinse lettuce, spin dry and chop.

* Halve the papaya, remove the seeds and the flesh.

* Cut tomatoes and papaya flesh into small cubes.

* Lightly roast the pine nuts.

* Mix olives, garlic and olive oil for tapenade in an electric kitchen blender or with a hand blender until uniform.

Mix.

* Briefly grill or sear the four fish fillets, seasoning with pepper and salt.

* Mix lettuce with half of the salad dressing and spread evenly on four plates.

* Arrange fish fillets on top and brush with olive tapenade. * Finely pluck the cilantro.

* Mix the rest of the salad dressing with the diced tomatoes, papaya, cilantro and pine nuts and spread evenly on the plate as salsa. Serve immediately.

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