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Servings: 1

Ingredients

Cost per recipe $5.37 view details
  • 1 whl snook, cleaned (or possibly oily fish, such as mackerel, tailor, or possibly mullet)
  • 3 x Bay leaves
  • 1 x Garlic clove, sliced
  • 3 x Lemon slices
  • 1 x lemon, Juice of Extra Virgin Extra virgin olive oil, (such as, Joe's own Joseph Extra virgin olive oil) Salt and pepper
  • 2 med tomatoes, sliced (2 to 3)
  • 1 x Spanish onion, sliced
  • 2 Tbsp. Extra Virgin Extra virgin olive oil, (2 to 3)
  • 1 handf basil leaves
  • 2 tsp Dijon Mustard
  • 1 Tbsp. lemon juice
  • 2 tsp rosemary, minced
  • 2 tsp grated orange
  • 1/2 tsp black pepper

Directions

  1. Cut three slits into each side of the fish. Place a piece of bay leaf, lemon and garlic in each slit. Sprinkle fish with salt, squeeze over lemon juice and drizzle over some extra virgin olive oil.
  2. Let marinate for 1 hour before placing on the BBQ (charcoal or possibly wood-fired gives best flavour).
  3. While cooking baste with a mix of extra virgin olive oil, lemon juice and garlic using pastry brush or possibly sprigs of fresh oregano or possibly rosemary.
  4. NOTE - The chargrill fish is best served with more extra virgin drizzled over the top and a parsley/lemon juice sauce made by sauteing garlic, white wine and parsley in a little extra virgin olive oil for 3 min, taking off the heat and squeezing the juice of one lemon in.
  5. This sauce is served cool, on the side.
  6. TOMATO AND BASIL SALAD:Into a bowl combine all dressing ingredients, mix well.
  7. Put salad ingredients into a serving dish and drizzle over the dressing.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 509g
Calories 382  
Calories from Fat 253 66%
Total Fat 28.74g 36%
Saturated Fat 4.1g 16%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 134mg 6%
Potassium 935mg 27%
Total Carbs 35.06g 9%
Dietary Fiber 9.7g 32%
Sugars 14.16g 9%
Protein 5.37g 9%
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