|
Whole BBQ Snapper with Mediterranean Marinade Ingredients: Marinade: ½ Tomato, diced
3 x Lemons, 2 x zest + juiced, 1 x wedges
50g Capers
2 cloves of chopped garlic
1 Tsp Cummin
1 Tsp Paprika
½ cup chopped parsley
½ onion, brunoise
50ml olive oil
salt and pepper |
Equipment:
BBQ Mixing bowl
Alfoil baking tray Chopping board
Chef knife Fish Slice |
Method:
- Preheat bbq to 200 deg C.
- In a bowl combine all marinating ingredients and taste for seasoning.
- Clean and scale fish and remove excess fins to prevent burning.
- Score fish in 3 incisions along fillet ½ way through to spine each side.
- Season fish on all sides with salt and pepper and add marinade to the incisions and centre of the fish along with slices of lemon wedges.
- Place fish into a suitable fish cage or into an al-foil tray and pour over excess marinade. (Tray version is fine covered with foil).
- Turn centre burners off while leaving outside burners on, place fish in the centre of the bbq and close the hood. Your fish will cook for 25mins per kg.
- Fish will be tender to touch and eyes will be a pearl white when ready.
- Great to serve as a shared fish in center of table for two.
- Pour juice from tray over the fish just before serving.
Recipes supplied by Bar-Be School
|
|
