Ingredients

  • Main dish
  • 2kg whole snapper
  • Marinade
  • ½ tomato, diced
  • 3 lemons, 2 zested and 1 cut into wedges
  • 50g capers
  • 2 cloves garlic, chopped
  • 1 teaspoon of cummin
  • 1 teaspoon of paprika
  • ½ cup parsley, roughly chopped
  • ½ onion, diced
  • 50ml olive oil
  • Salt and pepper

Method

  1. Light BBQ to high with the hood down.
  2. In a bowl combine all marinating ingredients and season to taste.
  3. Clean and scale fish and remove excess fins to prevent burning.
  4. Score fish in 3 incisions along fillet half ways through to spine each side.
  5. Season fish on all sides with salt and pepper and add marinade to the incisions and centre of the fish along with slices of lemon wedges.
  6. Place fish into a suitable fish cage or into a baking tray and pour over excess marinade (tray version is fine covered with foil).
  7. Turn centre BBQ burners off leaving 2 outside burners on only (indirect cooking).
  8. Place fish in centre of BBQ and close the hood. Cook fish for 25 minutes per kilogram or approximately 50 minutes (BBQ will cook fish best when preheated to 200°C ).
  9. Fish will be tender to touch. Eyes will be a pearl white when ready.
  10. Pour juice from tray over the fish just before serving.

Best served as a shared dish in the centre of the table.