12-04-2004, 06:46 AM
1 whole snook, cleaned
(or other oily fish,
such as mackerel, tailor, or mullet)
3 Bay leaves
1 Garlic clove, sliced
3 Lemon slices
Juice of 1 lemon
Extra Virgin Olive Oil,
(such as, Joe's own Joseph Olive Oil)
Salt and pepper
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 olive oil.
Let marinate for 1 hour before placing on the BBQ (charcoal or wood-fired gives best flavour).
While cooking baste with a mixture of olive oil, lemon juice and garlic using pastry brush or sprigs of fresh oregano or rosemary.
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 olive oil for
3 minutes, taking off the heat and squeezing the juice of one lemon in.
This sauce is served cold, on the side.
[signature]
(or other oily fish,
such as mackerel, tailor, or mullet)
3 Bay leaves
1 Garlic clove, sliced
3 Lemon slices
Juice of 1 lemon
Extra Virgin Olive Oil,
(such as, Joe's own Joseph Olive Oil)
Salt and pepper
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 olive oil.
Let marinate for 1 hour before placing on the BBQ (charcoal or wood-fired gives best flavour).
While cooking baste with a mixture of olive oil, lemon juice and garlic using pastry brush or sprigs of fresh oregano or rosemary.
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 olive oil for
3 minutes, taking off the heat and squeezing the juice of one lemon in.
This sauce is served cold, on the side.
[signature]