Spicy Snapper on the Barbecue

 

SpotX Wild Foods Recipe from Grant Dixon
Prep:10 minutes Cook:15 minutes Difficulty:1

Ingrediants:

  • 4 snapper fillets
  • Olive oil & butter
  • 1 lemon
  • 2 tablespoons freshly chopped parsley
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ¼ teaspoon cayenne pepper
  • 1 tablespoon paprika
  • 1 teaspoon dried thyme

Directions:

  • Mix paprika, thyme, salt, pepper, cayenne pepper in a plastic bag.
  • Place fillet in the bag and shake gently to coat with mixture.
  • Repeat for each fillet.
  • Heat butter and olive oil in a frying pan until shimmering.
  • Cook each side until golden brown.
  • Serve and garnish with parsley and lemon juice
 
  • Brush the cooking grates clean and oil the barbecue rack.
  • Lightly brush fillets with oil.
  • Cook fillets keeping the barbecue lid closed as much as possible.
  • Ready when fish is opaque and still moist (6 to 8 minutes).
  • Carefully turn fillets once during cooking.
  • Serve with remaining yoghurt mixture.
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    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.

     


     

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