Ingredients: 
1 large red onion, sliced very thin
1 medium white onions, sliced very thin
3 medium spring onions, finely sliced
1 large fennel (about 550g) trimmed and sliced thinly
2 celery sticks, trimmed and sliced thinly
1/2 cup coarsely chopped fresh flat-leaf parsley
1/3 cup (80ml) orange juice
1/4 cup (60ml) EV olive oil
2 cloves garlic, crushed
2 teaspoons sambal oelek
4 x 275g snapper fillets, with skin
How to do:
Combine onions, fennel, celery and parsley in a bowl.
Place juice, oil, garlic and sambal oelek in a screw-top
Jar and shake well.
Cook fish on heated, oiled grill plate (or grill or BBQ)
Until well browned both sides and cooked as desired.
Poor half of the dressing over the salad in bowl and
Toss gently to combine the ingredients.
Serving:
Serve fish placed on salad bed and drizzle with remaining
Dressing.
If you like it hot, sprinkle with very fine sliced fresh chillies.
Baby potatoes, potato salad or French bread to accomplish.
And a cool fruity Chardonnay.
Tip:
In Panama you can get RED, BLACK or MUTTON SNAPPER.
The most common one is the red snapper. It fries and bakes
Easily with good flavor and texture.
Black snapper, hard to get, has a more delicate flavor.
When it's cooked and cooled, it can almost pass for lobster
In salads and creamy sauces.
If you have problems with raw onions, just cook them shortly
In a pan, or leave them a few minutes in a slight salted water.
Or use pickled ones out a jar. But, they loose the bite!
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