5/12/2009

Whole BBQ Snapper Recipe


Tasty recipe for Whole BBQ Snapper with Mediterranean Marinade of tomato, lemons, capers, garlic, cummin, paprika, onion, brunoise, olive oil and pepper.

Equipment:

BBQ Mixing bowl
Alfoil baking tray Chopping board
Chef knife Fish Slice

Ingredients:

1 x Whole Snapper (2 kg)

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
Preparation:
  • 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.
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