Grilled Skin on Red Snaper with Corn And pepper Salsa

Ingridient :

• Red Snapper fillet (skin on) 180 g
• Sweet Corn Kernel 60 g
• Yellow Pepper 20 g
• Chives 10 g
• Shallots 10 g
• Chili Paste 15 g
• Fish Stock 100 ml
• Olive Oil 30 ml
• Scooped Potatoes 100 g
• butter 5 g
  
• Lemon juice 3 ml
• Salt and Pepper to taste
  

Preparation :

• In the small pan, add olive oil and marinate fish with salt and pepper, lemon juice. cook on the skin side till crispy than turn over for 1-2 minute then take off.
• In a separate small pot, melt the butter and cook the chopped shallot then add yellow pepper. stir gently and add chili paste, season with salt and pepper then add the fish stock.
• reduce and serve underneath the fish with boiled scoop potatoes and the meal is ready.