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Ingredientes
- 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
Direcciones
- 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.
- Let marinate for 1 hour before placing on the BBQ (charcoal or possibly wood-fired gives best flavour).
- 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.
- 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.
- This sauce is served cool, on the side.
- TOMATO AND BASIL SALAD:Into a bowl combine all dressing ingredients, mix well.
- 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% |
