Place the extra virgin olive oil, jalapeno, 1/2 of the green onion, white balsamic vinegar, lime juice and 1 tbsp chopped mint in a small food processor or blender and process until smooth. Set aside.

In a steamer steam your beans for 5 minutes depending on their size and how crispy you like your beans.

Heat a large non-stick frying pan over high heat. Add butter and oil into the pan.

Cut each snapper fillet in half.

Season both sides of the snapper with a good pinch of sea salt and pepper.

Cook the fish for 3 minutes, turn and cook for a further 2 minutes or until cooked through. Divide the green beans, red onion, remaining scallions and fresh mint leaves between four plates. Spoon on your jalapeno drizzle and top each plate with two pieces of fish.

Serve with a glass of pinot noir or merlot.