You can’t beat fresh fish in summer! The cool tomato and melon salad works beautifully with the tingly tang of the spice rub – summer on a plate! If you don’t have access to snapper, any firm white fish will work fine.
Ready in 30 minutes. Serves: 4
Ingredients
1kg whole snapper, gutted, scaled and cleaned
1 tablespoon finely grated fresh ginger
2 cloves garlic, finely chopped
1 teaspoon ground paprika
½ teaspoon ground allspice
¼ teaspoon cayenne pepper
2 tablespoons olive oil
salt and freshly ground black pepper
lemon wedges for squeezing
Tomato & Melon Salad
250g chip cherry tomatoes
½ honeydew melon or ¼ watermelon, seeds removed and peeled
a few sprigs mint
1 tablespoon olive oil
splash cider vinegar
Method
Preheat the barbecue until hot (180°C).
Score the skin and flesh of the snapper 3 times on both sides. Place the ginger, garlic and spices in a small bowl.
Add the oil, season with salt and freshly ground black pepper and mix. Rub over the skin and into the score marks of the fish.
Place on the hot barbecue, close the lid and barbecue for 15-20 minutes or until the flesh comes away easily from the bone.
To make the salad, cut the tomatoes in half horizontally and place in a salad bowl. Use a melon baller to cut out melon balls and add to the tomatoes. Scatter over a few sprigs of mint. Drizzle in the oil and a splash of vinegar, season with salt and freshly ground black pepper and toss to combine.
Place snapper and the salad on a serving platter with the lemon wedges.
