Snapper, cabbage and roast macadamia salad

Prepare the snapper fillets by removing any scales left on by the fishmonger. Cut each fillet down both sides of the central backbone line, eliminating any bones and leaving two boneless pieces per fillet. Cut these into large, bite-sized pieces and refrigerate. Slice the cabbage as thinly as possible and place in a bowl with the tomatoes, olive oil and vinegar. Season with salt and pepper and toss. Leave it for at least half an hour, tossing occasionally. Place the macadamia pieces in a dry frypan and place over medium heat, stirring or tossing, until they are light golden-brown. Add to the cabbage and toss. Spoon the cabbage onto serving plates. Heat the olive oil for frying in a large skillet or on the hotplate of a barbecue. Sprinkle the snapper pieces with some salt and fry them quickly at high heat until they are just cooked. Distribute the pieces amongst the plates and serve immediately.