Grilled Whole Red Snapper
Grilled Whole Red Snapper is a tasty and healthy seafood dish. Marinated with herbs and spices, the fish is grilled to perfection, resulting in a juicy and tender meal.
Ingredients
- 1 x 1.5kg whole of Red Snapper, Bass, Pollock, Haddock, bream or Tilapia gutted, head-on
- 4 tbsp any oil
- 1 red pepper, sliced
- 1 yellow pepper, sliced
- 1 green pepper, sliced
- 1 small red onion, sliced
- 1 small carrot, peeled and finely sliced
- ½ small red chilli finely chopped
- pinch ground allspice
- 2 tbsp vinegar
- pinch sugar
- salt
- pepper
- 1 tbsp chopped fresh coriander
- 2 tbsp chopped chives
- 4 spring onions, roughly chopped
- drizzle olive oil
- 2 baked, roasted sweet potatoes in foil
Instructions
- Heat the bar-b-que until the coals have turned great, or set a gas version to medium heat.
- Slice the fish down to the spine diagonally, then repeat on the other side.
- Using a piece of kitchen towel dipped in oil, lightly dab the fish on both sides and season well with salt and pepper (or a little Cajun seasoning)
- Using the same kitchen towel, lightly oil the hot bars of the grill.
- Place the fish on and cook for 5-6 minutes, then turn over and cook for a further 5-6 minutes. (do not overcook)
- Meanwhile, heat half the oil in a large pan and sauté half the peppers, onions and carrot for 2-3 minutes with a bit of salt, pepper and allspice.
- Remove from the pan and cook the rest in the same fashion.
- Add the first cooked lot into the pan with the vinegar and sugar; cook until dissolved.
- Once the fish is cooked, lift it onto a long plate sprinkle over the peppers, onions and carrot.
- Sprinkle over the coriander, chives and spring onions, then a little olive oil
- Serve with the fritters and baked sliced sweet potatoes.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition
706
Calories
22G
Fat
3G
Saturates
4G
Sugars
910G
Salt
86G
Protein
40G
Carbs
11G
Fibre
ⓘ UK Government Reference Intakes (RIs).
