A recipe from winemaker and olive oil producer, Joe Grilli. Joe usually serves his barbecue fish with a fennel and orange salad, when fennel is in season. It was not in season when the Consuming Passions programme was made, so Ian replaced the salad with his own tomato and basil salad.
BBQ SNOOK
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
METHOD
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.
TOMATO AND BASIL SALAD
2 — 3 medium tomatoes, sliced
1 Spanish onion, sliced
2 — 3 tbsp Extra Virgin Olive Oil
Handful basil leaves
DRESSING
2 tsp Dijon Mustard
1 tbsp lemon juice
2 tsp rosemary, chopped
2 tsp grated orange
1/2 tsp black pepper
METHOD
Into a bowl combine all dressing ingredients, mix well.
Put salad ingredients into a serving dish and drizzle over the dressing.
WINE SUGGESTION: Colombard
#Grill #Bake #Fish
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