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.
Tom Sarafian's hummus has a cult following and we've been lucky enough to get our hands on one of his favourite ways to use it! Cashews are caramelised in butter, Aleppo pepper and smoked paprika and poured generously over the top of the blushing pink steak.
In celebration of launching the delicious dips of Tom Sarafian, we've asked him to share some of his favourite recipes for cooking a summer barby! Today, he's shared his recipe for Charcoal chicken, which is marinated in saffron, cinnamon, ginger and black pepper.
This recipe is so simple, quick and healthy. It is comprised of ingredients from the “Blue Zones” being Sardinia and Ikaria where people live the longest! This is partly because of the polyphenol anti-oxidant and anti-inflammatory foods they eat.