Barbecued Rosemary & Thyme Snapper Recipe
Our Barbecued Rosemary & Thyme Snapper Recipe is a succulent aromatic dish to serve up at your next warm summer evening BBQ. Serve with a table set with mixed salads and a few bottles of white wine. Serves 6.
- 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
- Preheat barbecue to a fairly high heat.
- Line one side of a large hinged fish rack with some of the thyme and rosemary sprigs and half the lemon slices.
- 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.
- 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 including 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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