Grilled Red Snapper with a Mexican Salsa Verde and Corn Salad from Mighty Spice Cookbook by John Gre

Ingredients

• 250 g/9 oz cherry tomatoes, halved
• 165 g/5¾ oz/heaped ¾ cup sweetcorn
• 2 tbsp olive oil, plus extra for brushing
• 4 red snapper fillets, skin on, about 120 g/4¼ oz each
• sea salt
• freshly ground black pepper
• 1 small handful mint leaves, finely chopped
• juice of 1 lime
• 1 tomato
• 6 spring onions
• 1 green jalapeño chilli
• 1 garlic clove
• juice of 3 limes
• 2 large handfuls parsley leaves
• 2 large handfuls mint leaves
• 2 large handfuls coriander leaves
• 2 tbsp olive oil