This whole snapper recipe, could not be easier or more delicious! When you buy good quality seafood, less is best. This dish has just the right amount of smoke and freshness to compliment the natural sweetness of the pink snapper. The prep time is under 5 minutes, so you can serve it up in under twenty minutes!
Whole Pink Snapper
1 Lemon, sliced into rounds - extra for serving
1 Green Chilli, sliced
Salt & Pepper
Take the snapper out of the bag, rinse the cavity and pat dry with some paper towel.
Season the cavity with plenty of salt and pepper.
Stuff with the sliced lemon, chilli and parlsey.
Season the outside with plenty of salt and pepper.
Put fish into grill basket if you have, so that the stuffing stays enclosed, but if not, just use string to hold cavity shut.
Brush the outside of the fish and the grill with plenty of olive oil to avoid sticking.
Cook on one side for 10 minutes and then flip and close lid.
Cook for another 8 minutes or until fish is cooked through. The best way to know is when it has an internal temperature of around 60 degrees celsius.
Serve with lots of fresh lemon. Yum!
I served this with a simple yoghurty, dill and caper potato salad and a pickled zucchini and rocket salad.
This is a great starter for any dinner party that comes together quickly. The smoked trout is perfectly balanced with the rich and tangy creme fraiche, along with salty capers and fresh dill. If you want to try this for lunch, throw it in a bagel!
Here is the recipe for a Chocolate-Prune cake, inspired by legendary pastry chef David Leibovitz, of Chez Panisse fame. This is intensely chocolatey: there is no flour or nuts to distract here, just melted chocolate. We used our 70% Belize single origin dark chocolate buttons. The cake is bound together with prunes soaked in Pedro Ximinez, adding a deep caramel sweetness and fudgey texture. For an extra punch, we glazed the cake with a Pedro Ximenez ganache. You can eat warm (and very gooey) from the oven, or direct from the fridge once set.
Clementine Day of @somethingsiliketocook has put together this recipe using our Seasoned Boneless Lamb which has been released for Easter! The lamb is perfect to cook as it is, or you can spend a little more time adding in some other flavours following the recipe below. This lamb is perfect with our Spiced Whole Cauliflower Pack.