Snapper with Mediterranean Marinade
Method
- Light BeefEater® BBQ to high with the hood down (x2 burners maximum).
- In a bowl combine all marinating ingredients and season to taste.
- Score fish in 3 incisions along fillet half ways 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 a baking tray and pour over
excess marinade (tray version is fine covered with foil). - Turn centre BBQ burners off leaving 2 outside burners on only
(Indirect cooking). - Place fish in centre of BBQ and close the hood. Cook fish for 25 minutes
per kilogram or approximately 50 minutes (BBQ will cook fish best when
preheated to 200°C ). Blend ingredients for the pesto. - Fish will be tender to touch. Eyes will be a pearl white when ready.
- Pour juice from tray over the fish just before serving, add the pesto and enjoy!
Best served as a shared dish in the centre of the table.
Ingredients
For the main
- 2kg whole snapper - De scaled & fins removed
For the marinade
- ½ tomato, diced
- 3 lemons, 2 zested and 1 cut into wedges
- 50g capers
- 2 cloves garlic, chopped
- 1 tsp of cumin
- 1 tsp of paprika
- ½ cup parsley, roughly chopped
- ½ onion, diced
- 50ml olive oil
- Salt and pepper
For the pistachio pesto
- 3 cups lightly-packed fresh basil leaves
- ½ cup freshly grated parmesan
- ⅓ cup shelled pistachios
- 3 cloves garlic
- 1 tsp sea salt
- ½ tsp freshly cracked black pepper
- ½ cup extra virgin olive oil
Tagged: medium
