Whole barbecued snapper
Seeing a freshly caught snapper on the BBQ is the sign of a perfect New Zealand summer. Get fishing, get catching and get cooking!
800g-1kg large whole snapper, scaled & cleaned (substitute with your catch of the day)
2 cloves garlic, finely chopped
1 tablespoon ginger, finely chopped
1 tablespoon fresh chilli, finely chopped
2 tablespoon coriander, finely chopped (use the stems as well as leaves)
½ lime, finely zested
3 tablespoon olive oil
1 extra lime, optional for finishing
- To make the marinade, place all ingredients (except the fish!) in a bowl and mix well. You can use a food processor to save time.
- With a sharp knife, cut incisions on both sides of the fish. This is to let the marinade flavour seep through to the fish flesh. Cuts are approximately 1cm apart. Trim the tail and fins so they don’t burn.
- Rub the marinade onto the fish, inside & out. Place slices of lime inside the fish, then place into fridge for about 30 minutes.
- Heat up your BBQ to a medium-high heat (190C) – If you use an instrument like that pictured (a BBQ Buddy Fish Griller), prepare by lightly oiling it. The easiest way to do this is to put some olive oil on your hand and rub onto the bars. Place the marinated fish inside the basket, close and secure.
- Place on the BBQ, direct heat, and cook for approx 10 minutes each side. Make sure you use a glove when turning the basket, as it will be extremely hot.
- Remove the basket from the BBQ using gloves, and carefully remove fish from basket. Easily done with tongs and a spatula. Serve with lime wedges and your choice of salad.
Tip: You can easily tell when the fish is cooked as its eyes will be white and slightly popped out!