Snapper with Crunchy Camembert Topping
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SpotX Wild Foods Recipe from Grant Dixon Ingrediants:
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SpotX Wild Foods Recipe from Grant Dixon Ingrediants:
Directions:
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Directions:
- Catch your small (35cm) snapper, fillet, bone and skin.
- Cut into 2cm by 5cm strips, slicing longways with the grain of the fillet.
- Place in lidded container, along with seasoning, onion and lemon juice.
- Shake or roll to mix all ingredients well.
- Place in icebox or refrigerator, turning occasionally.
- Ready to eat in 2-3 hours. Great with bread as a snack on board the boat.
Snapper From a culinary perspective, snapper is probably one of the most versatile species we have in our waters. 
It is relatively easy to catch, readily available throughout the North Island and the top half of the South Island, and can be prepared in many ways. It’s as delicious as raw fish as it is smoked and good for almost everything in between.
Snapper has played an important part in our history. Known as ‘tamure’ to the Maori and ‘bream’ to the early European explorers and settlers, the humble snapper was a regular part of their diet, either eaten fresh, or else salted, dried or smoked.