Thursday, September 15, 2011

Best Whole BBQ Snapper Recipe

Best BBQ Snapper Recipe
Is this the best Whole Snapper Recipe for the BBQ? We asked our readers to send in their best whole fish bbq recipe,  and this great recipe sent in by Bazza is our staff pick, Give it a try and let us know what you think!

Ingredients1.8kg to 2 kg whole snapper, scaled and guttered
1 lime thinly sliced
2 tbsp extra virgin olive oil
Mint leaves, chopped spring onion and lime wedges to serve

Ingredients for dressing
4 garlic cloves, chopped
5cm piece of ginger, peeled & thinly sliced
3 long red chillies, sliced
1 /4 cup caster sugar
1 / 3 cup fish sauce
2 limes, juiced

Pre heat the bbq grill on a medium heat. Rinse the belly cavity of the fish and clean any blood from the back bone area, as this can make the fish have a bitter taste. Dry it with some paper towelling. Score the fish every 2.5cm intervals on both sides of the thickest part of the snapper's body to help it cook evenly.

Place 3 sheets of foil on the bench that you are working from. Place the snapper in the middle and arrange the lime slices in the belly cavity.

Drizzle both sides of the fish with oil and season with pepper. Cover the fish with a sheet of foil and fold in the sides to enclose.

Place the fish on the BBQ grill for 10 minutes, and turn over and cook for a further 8 minutes on the other side. Remove from the bbq and carefully unwrap. Test the fish is cooked using a fork, seeing if it flakes apart easily.

Place on a platter and let it sit for 4 or 5 minutes.

For the dressing, place the ginger, garlic and chillies into a food processor and turn it into a paste. Transfer it to a saucepan.

Add the sugar, fish sauce, 100ml lime juice and 2 tbsp of cold water. Bring to the boil and reduce it to a medium heat and allow it to simmer and reduce to become thick. Set aside and allow it to cool.

With your snapper on the serving platter, pour over the dressing. Garnish with mint and spring onions, and serve with lime wedges.

Best Wine Match for BBQ Snapper?

If you're looking for a great wine to match your BBQ whole snapper consider a Semillion from the Hunter Valley. We'd recommend the 2009 Semillion from 201 Estates as a great choice.  Although Semillon is very much the overlooked white varietal in mainstream drinking circles, it is in fact the perfect match with any kind of grilled seafood in general and barbecued prawns in particular.

Unlikely Sauvignon Blanc (which has strong aromas that often overpower seafood), Semillon is only lightly aromatic and therefore lets the flavour of the food show through. Whilst some wooded Chardonnays are prefect for creamy seafood dishes, they are often too heavy for grilled seafood and again the flavour of the food is lost. On the other hand, Semillon is never oaked, it is light and crisp and has a slightly citrus flavour which complements the typical drizzle of lemon over any kind of grilled seafood.

To order online or for stockists of the 201 Estates Semillion 2009 visit thier website.

Win gourmet BBQ Pack from Wiltshire

No gourmet bbq is complete without the right tools, and some of the best come from Wilthire Bar B. If you missed out on our great Wiltshire father's day giveaway don't dispair as we have two prize sets of some of the latest in BBQ gadgets from Wiltshire Bar.B – to help turn your BBQ into a gourmet experience!

Perhaps the most exciting item is the Wiltshire Bar.B Pizza Stone Set, which enables traditional stone baked pizzas to be made on the BBQ! The set includes a pizza stone, serving rack and pizza cutter.  Then there’s the Wiltshire Bar.B Mini Meat Thermometers that help you to produce your steak to rare, medium or well done.

Also included is non-stick BBQ Basket which is the simplest and cleanest way to barbeque sliced vegies, prawns and those smaller items – it keeps them all together while you stir & cook and a set of the BBQ Egg Rings with handles. All these new products are available from Bunnings, if you miss out on our prize.

Each prize set is valued at $79.95. Simply enter your name and email below before Midnight October 5 to go in the draw.

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  1. Thnx for this recipe ... just what I was looking for !!!

  2. our kiwi snapper just got a helluva lot more interesting & flavourful via this recipe - many thanks! (but what did they do to get that nice burnt-glaze look, per the recipe pic - no matter how good a cook i might be, i could never get my fish to look like that by cooking it in foil)!??