BEST FISH TO BARBECUE RECIPES

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BARBECUE FISH RECIPES | BBC GOOD FOOD



Barbecue fish recipes | BBC Good Food image

Throw the catch of the day on the barbecue with our fantastic fish recipes. Try meaty steaks, seafood skewers, spicy prawns and stuffed whole fish.

Provided by Good Food team

Number Of Ingredients 1

BARBECUED WHOLE FISH RECIPE WITH LEMONGRASS AND LIME ...



Barbecued whole fish recipe with lemongrass and lime ... image

"This dish is all about a flavour-packed paste," says Three Blue Ducks chef-co-owner Darren Robertson. "Ginger, garlic, coriander roots and loads of citrus - all smashed up together and spread over the fish."

Provided by Darren Robertson & Mark LaBrooy

Categories     

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield Serves 6 - 8

Number Of Ingredients 12

100 gm long green chillies (about 5), coarsely chopped
60 gm ginger, coarsely chopped
50 gm thinly sliced lemongrass (about 2 stalks, white part only), plus extra to serve
40 gm garlic (about 10 cloves)
20 gm makrut lime leaves, very thinly sliced, plus extra to serve (1/3 cup)
Coriander roots (from 1 bunch), washed, dried and chopped, plus leaves to serve
2 spring onions, coarsely chopped
1 tbsp finely grated palm sugar
4 whole snapper (500gm each), scaled and gutted
60 ml grapeseed oil (¼ cup)
Juice of 1 lemon and 1 lime
Sliced pickled chilli, to serve (see note)

Steps:

  • Pound chilli, ginger, lemongrass, garlic, makrut lime leaves, coriander roots, spring onion, palm sugar and 2 tsp sea salt with a large mortar and pestle, or blend in a blender to a paste, then add oil and mix to combine.
  • Slash both sides of each fish 4-5 times with a sharp knife, then rub marinade all over and inside the cavity. Cover and refrigerate for 2-3 hours to marinate. Remove from fridge 20 minutes before cooking to come to room temperature.
  • Heat barbecue or a char-grill pan to medium-high heat and lightly oil grill or pan. Barbecue fish until charred and just cooked through on one side (5-6 minutes). Turn and repeat. Season to taste, squeeze lemon and lime juice over, scatter with lemongrass, lime leaves, coriander and pickled chilli and serve.

Nutrition Facts : ServingSize Serves 6 - 8

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