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Snapper with Mediterranean Marinade

Snapper with Mediterranean Marinade

Recipe Difficulty

Medium

Serves

2

How Long Does It Take

90 minutes

  • 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
    1. Light BeefEater® BBQ to high with the hood down (x2 burners maximum).
    2. In a bowl combine all marinating ingredients and season to taste.
    3. Score fish in 3 incisions along fillet half ways through to spine each side.
    4. 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.
    5. Place fish into a suitable fish cage or into a baking tray and pour over
      excess marinade (tray version is fine covered with foil).
    6. Turn centre BBQ burners off leaving 2 outside burners on only
      (Indirect cooking).
    7. 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.
    8. Fish will be tender to touch. Eyes will be a pearl white when ready.
    9. 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.