Easy BBQ Snapper
"Fish is a brilliant addition to any healthy diet as it's a great source of protein and is full of omega oils and good-for-you fats. Serve alongside some rice or potatoes and a salad and you've got yourself a nutritious and delicious meal. If you're unsure how to go about preparing fish then why not begin with Snapper? There's very little that can go wrong with the preparation and the result is wonderfully tasty. The recipe below is a Snapper favourite but also works for pretty much any other white fish!”
Submitted by: Jess from Healthy Food Blog.
Ingredients:
1 snapper
Half lemon
1-3 cloves of garlic
A dash of dry white wine
A few handfuls of Italian herbs and spices (e.g. basil, oregano, parsley)
2 tbsp olive oil
1 tbsp butter
Salt and pepper to season
How to cook this dish:
1. Rinse out the inside of the fish with a little bit of cold water to remove any of the excess guts.
2. Check to see if the scales are still on the fish by feeling the skin of the fish. If it feels sharp the scales are still on, these need to be removed by scraping the skin with a sharp knife as they are inedible.
3. Place the snapper on a double over sheet of aluminium foil.
4. Stuff the garlic, herbs, some salt and pepper and a bit of lemon juice inside the snapper. Give it a rub so that the flavours permeate the flesh. You can also put a small amount of butter in the fish if you want to add extra flavour. If possible, leave the fish for half an hour to let the flavours infuse the snapper.
5. Pour a small amount of white wine on top of the fish followed by the butter and a dash more lemon juice.
6. Wrap up the fish in the foil nice and snug so none of the juices can escape. Then pop it on the BBQ. Depending on the size of your fish you will need between 10 – 20 minutes on each side.
7. If it’s ready the flesh should come off the bone easily and be piping hot!
2. Check to see if the scales are still on the fish by feeling the skin of the fish. If it feels sharp the scales are still on, these need to be removed by scraping the skin with a sharp knife as they are inedible.
3. Place the snapper on a double over sheet of aluminium foil.
4. Stuff the garlic, herbs, some salt and pepper and a bit of lemon juice inside the snapper. Give it a rub so that the flavours permeate the flesh. You can also put a small amount of butter in the fish if you want to add extra flavour. If possible, leave the fish for half an hour to let the flavours infuse the snapper.
5. Pour a small amount of white wine on top of the fish followed by the butter and a dash more lemon juice.
6. Wrap up the fish in the foil nice and snug so none of the juices can escape. Then pop it on the BBQ. Depending on the size of your fish you will need between 10 – 20 minutes on each side.
7. If it’s ready the flesh should come off the bone easily and be piping hot!
Serve with:
Rice or potatoes and a salad.
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