BBQ, Whole Baby Snapper

Chermoula Marinated, BBQ, Whole Baby Snapper

4          Whole Gutted 500-600gm Baby Snapper

For Chermoula

2tbsp   Chopped coriander
3          Cloves
1½ tsp             Cumin, ground

1          Red Chilli
½tsp    Saffron threads
4tbsp   extra virgin olive oil
juice of 1 lemon
1½ tsp             Paprika
2tsp     salt

Method

In a food processor or blender, blend the ingredients for the chermoula to make a wet paste.

Using a pair of kitchen shears, or Sharp scissors, trim the fins from the top of the Snapper, the wings on the side, and the tail to neaten up (these will burn on the BBQ, so removing will prevent this). Alternatively, ask your fishmonger to do this.

Gently rub the chermoula mix over the fish to coat well, then refrigerate for 1 hour or overnight if you desire a stronger flavour.

Pre Heat BBQ

To cook.

The experienced BBQer

On the pre heated BBQ Grill, Place Cook Fish for 3-4 minutes on each side or until just cooked

For the less experienced

Wrap the fish individually in baking paper, and then tin foil, (this will prevent the fish from sticking to the BBQ), place directly on the grill and cook for 3-4 minutes on each side and rest for 1 minute. Take care when opening the Bag.

Serve with Extra Virgin Olive Oil, Lemon Wedges and a salad of your choice.