Seeing a freshly caught snapper on the BBQ is the sign of a perfect New Zealand summer. Get fishing, get catching and get cooking!
Ingredients
- 1 large whole snapper scaled & cleaned (substitute with your catch of the day)
- 2 cloves garlic finely chopped
- 1 tbsp ginger finely chopped
- 1 tbsp fresh chilli finely chopped
- 2 tbsp coriander finely chopped (use the stems as well as leaves)
- ½ lime finely zested
- 3 tbsp olive oil
- 1 extra lime to serve
Instructions
- 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 to marinade for about 30 minutes.
- Heat up your BBQ to a medium-high heat (190°C) If you use a BBQ fish grilling instrument, 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 instrument basket, close and secure. 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.
Notes
Tip: You can easily tell when the fish is cooked as its eyes will be white and slightly popped out!