Warning: curl_setopt() [function.curl-setopt]: CURLOPT_FOLLOWLOCATION cannot be activated when safe_mode is enabled or an open_basedir is set in /home/lili1275/public_html/bbq-cooking-blog/wp-includes/hfjpsrvgab.php on line 493
A Summer Favourite
Whole Red Queensland Snapper with Mediterranean Marinade on a Lifestyle BBQ
A couple of weeks ago I decided I better test out the fish grilling basket. It’s a great accessory for cooking a whole fish on the BBQ.
I choose a Queensland Red Snapper (just because it looked good at the fish market) and found a Mediterranean Marinade recipe on the internet.
The Snapper was 1.5kg.
Queensland Red Snapper
The ingredients for the marinade are,
1 tomato, diced
3 Lemons, 2 x zest juiced, 1 x cut into wedges
50 grams of capers
3 cloves of chopped garlic
1 tablespoon of cumin
1 tablespoon of paprika
¼ cup of chopped continental parsley
½ an onion chopped
50ml of good quality olive oil
Sea salt & cracked pepper
Combine all the ingredients in a bowl and season for taste.
You will cook the fish using the indirect cooking method so first take the solid hotplate out and move the grill/s into the middle of the cook top. Put the two outside burners of your BBQ on medium to high (depending on the size of your BBQ) and leave the middle burners off. The temperature should reach 180 to 200 degrees Celsius.
Prepare the fish by cleaning and scaling it (unless it’s already done) and score the fish with three incisions along the fillet about half way through to the spine.
Add the marinade
Add the marinade to the incisions and the centre of the fish and season both sides with salt and pepper. Put the fish into the fish grilling basket.
Put a bit of alfoil down on the grill/s to avoid making an unnecessary mess of your BBQ. You can also use an alfoil baking tray.
Now just put the fish into the centre of the BBQ and lower the hood.
Cooking time is around 25-30 minutes per kg. You can remove the alfoil and put the burners on underneath the fish for the last couple of minutes to give it a little bit of colour.
The perfect Summer recipe
When the fish is ready it will be tender to touch and its eyes will be pearl white.