Barbecued Rosemary & Thyme Snapper
Serves 6
Barbecue only recipe
Ingredients
2 bunches fresh lemon thyme sprigs
1 bunch fresh rosemary sprigs
2 lemons (sliced)
3 cloves garlic (peeled)
6 black peppercorns
1½ kg whole snapper (cleaned)
2 tablespoons olive oil
Method
1 Preheat barbecue to a fairly high heat.
2 Line one side of a large hinged fish rack with some
of the thyme and rosemary sprigs and half the lemon slices.
3 Place garlic and black peppercorns in cavity of
fish. Brush fish generously with oil. Place on herbs in rack.
Top with remaining lemon slices and some more of the rosemary
and thyme sprigs. Close rack.
4 Cook fish on barbecue for 8-10 minutes each side
or until flesh flakes when tested with a fork. Use any remaining
rosemary and thyme sprigs to garnish the serving platter,
then enjoy!
Tip: A hinged wire rack is a useful accessory for
the barbecue cook and is available in many sizes and shapes.
The one used in this recipe is designed for cooking whole
fish, other shapes include square or rectangular ones which
are suitable for cooking burgers and fish fillets and cutlets,
or any delicate food which threatens to fall apart when you
try to turn it over.
To prevent sticking, always oil the rack thoroughly before
placing the ingredients on it.
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