Barbecued Snapper With Butter and Lemon
photo by MsPia
- Ready In:
- 25mins
- Ingredients:
- 5
- Yields:
-
4 whole fish
- Serves:
- 4
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.
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RECIPE SUBMITTED BY
I'mPat
Australia
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