Barbecued Snapper With Butter and Lemon
- Reviews 1
Ready In: 25 mins
Serves: 4
Yields: 4 whole fish
Ingredients
- 4 (400 g) red snapper (baby whole, cleaned)
- 2 lemons (1 thinly sliced 1 cut into wedges to serve)
- 8 sprigs parsley (fresh flat leave)
- 100 g butter
- salt and pepper
Directions
- Preheat a barbecue on medium high heat with hood closed.
- Rinse fish inside and out under cold running water and pat dry with paper towel.
- Make 3 shallow cuts, in the thickest part of each side of the fish.
- Divide lemon and parsley between each fish's cavity.
- Divide 1/8th of the butter in the cavities and the remainder divide and dot on the top of each fish and season with salt and pepper.
- Place 1 piece baking paper in centre of 1 piece of foil (needs to be more that twice the length of the fish), place fish on top.
- Bring 2 sides of foil up towards the centre and fold foil edges to create a seal.
- Roll up remaining ends of foil to enclose the fish.
- Repeat wrapping process with other 3 fish.
- Barbecue fish, with hood closed for 8 to 10 minutes or until cooked through.
- Suggested you serve with steamed baby potatoes, parsley and lemon wedges.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off