Throw trimmed snapper pieces into bouillabaisse, garnished with lots of aioli; simmer with a tomato sauce with olives and capers, or grill and serve over a lemony risotto.
Every Island in the Pacific has its own version of marinated fish salad or carpaccio. Chef Robert Oliver, warns not to marinate for hours in lemon juice - fresh fish doesn't need it. Dress with lime or lemon juice, thin mayonnaise or coconut milk, add thinly sliced red onion, ginger, chilli or coriander to taste.
Whole snapper or individual fillets wrapped in tinfoil or baking paper can be baked, grilled on the barbecue or steamed in the wok. Flavour with ginger, spring onion and julienned vegetables, or tamarind and lime juice, or coconut and peanuts.
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