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Real Pasifik

Saturday at 12.30pm | TV ONE

Snapper on the BBQ


Recipe courtesy of Joe Lam from Scalini's Restaurant, Moto'otua, Samoa

INGREDIENTS
1kg snapper fillet scaled but with skin on
1 avocado peeled, deseeded
1 large vine ripe tomato
1/2 of a medium Lebanese cucumber peeled and deseeded
1 small red onion peeled and sliced thinly
1 clove of garlic crushed
1 large lime
2 tlbsp of organic Samoan avocado oil
1/4 of a cup of crushed roasted Lopa seeds (Substitute: roasted macadamias)
A handful of fresh coriander
Sea salt
Black Pepper
Hot bbq or char grill

FOR THE SALAD
1. Dice the avocado, tomato and the cucumber into med sizes chunks and place in a bowl
2. Add the sliced onion, and the garlic
3. Refrigerate until the fish on the bbq is turned over then we will finish preparing it.

FOR THE FISH
1. Rub half the avocado oil on the snapper
2. Season generously with sea salt and freshly cracked pepper
3. Place the fish on the hot grill skin side down first and cooked for about 7 to 10 mins
4. Be careful not to burn the skin
5. Using large spatulas, turn the fish over and cook for a further 7 to 10 mins or until it is cooked (firm to the touch&do not overcook)
6. In the meantime finish preparing the salad while this side is cooking
7. When cooked, remove the fish from the bbq and serve immediately

TO SERVE
Dress the salad with a tablespoon or 2 of avocado oil, the juice of the lime and season well with salt and pepper
Place the salad on a serving platter
Place the fish on the salad
Sprinkle the nuts on and drizzle with some more avocado oil and serve with fresh coriander and lime wedges


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