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The Grilled Recipes kitchen invites you to try Grilled snapper with yoghurt potatoes Recipe. Enjoy our collection of quick & easy grilled recipes and learn how to make Grilled snapper with yoghurt potatoes.
With just a few pantry staples and some fresh ingredients, you can create this exciting grilled fish meal in a flash.
Preparation Time 20 minutes
Cooking Time 25 minutes
Ingredients (serves 4)
1kg chat potatoes
4 x 200g pieces snapper fillets, (see top tips) skin on, pin-boned
50g butter, melted
2 cloves garlic, crushed
210g (3/4 cup) Greek-style yoghurt
1 red onion, finely chopped
1/4 cup thinly shredded basil
1 lemon, zested
110g (2/3 cup) pitted kalamata olives, halved
1 bunch rocket, trimmed
Lemon wedges, to serve
Place potatoes in a large saucepan of cold water. Bring to the boil over high heat, then reduce heat to medium and simmer for 25 minutes or until tender. Drain, then place on a tray. Refrigerate for 15 minutes or until slightly cool.
Meanwhile, preheat a grill to high. Place fish, skin-side down, on a greased oven tray. Combine butter and garlic in bowl, then brush over fish. Season with salt and pepper. Grill for 6 minutes or until just cooked. Rest for 5 minutes.
Cut potatoes into wedges, then place in a large bowl with yoghurt, onion, basil, lemon zest, olives and rocket. Season and toss well to combine.
Divide yoghurt potatoes and grilled snapper among plates, then serve with lemon wedges.
Top tips: Substitute any firm white fish, such as bream, kingfish, whiting or blue-eye trevalla, for snapper. Substitute kipfler potatoes for the chat potatoes.
For a variation on the potatoes, add a handful of mint leaves and halved, thinly sliced Lebanese cucumber with the potatoes in step 3.
MasterChef - October 2011, Page 50
Recipe by Dominic Smith
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