Frank's Recipes! Barbecued Whole Snapper Stuffed with Rice and Preserved Lemon

Frank's Recipes
Free Recipes Archive

Free Counter by Pliner.Net
dating, lasik, search, shopping
Visitors Since July 1, 1998

This location is no longer being supported or updated.
Please adjust your browser favorites to
http://www.franksrecipes.com

MENU

ť Cookbooks
ť Hints & Tips
ť Foodservice
ť Links
ť My Awards
ť My Guestbook
ť Recipe Archive
ť Software
ť Volume Cooking
ť Where Are You
ť About

Help support this site

Recipe Archives

Barbecued Whole Snapper Stuffed with Rice and Preserved Lemon

STUFFING
2 - 3 cups cooked basmati rice
1 red pepper (capsicum), chopped
0.25 preserved lemon
1 onion (red if possible), chopped
salt and freshly ground black pepper
olive oil and white wine
1 Tblspn pine nuts
parsley, mint, garlic, all chopped

FISH
1 whole snapper, cleaned, around 2.5 kg
oil and white wine
salt and freshly ground black pepper
1 - 2 lemons

Beforehand: Make the stuffing. Cook the rice, and add chopped capsicum, onion, pine nuts and preserved lemon. Season with salt and pepper and add chopped herbs and garlic. Drizzle olive oil and wine over the mixture until just moistened.

At the time: The fish is cooked over a low, indirect fire. Use a weber Barbecue or produce the same with coals.

Wash the fish inside and out, and pat dry with paper towels. Form a double sheet of aluminium foil into a tray, scrunching it around the edges to hold juices. Place the fish on this tray, with its body slightly curved and propped up with its fins. Place the rice mixture in its cavity; any that will not fit in the fish can be scattered around the fish on the foil tray. Brush the fish with oil and sprinkle lemon juice all over it. Splash with wine, layer lemon slices on the top of the fish, season with salt and pepper. Scatter chopped garlic over the top if you wish.

Cook on a weber with the lid on for 40 - 50 minutes, splashing more wine on occasionally. If using a Barbecue without a lid, cover the fish loosely with a foil lid. If desired, during the last 15 minutes of cooking, add 10 or 12 gum leaves to the coals to add smoke flavour.

Serve the fish hot or cold. If hot, bring it to the table on a stunning plate, and serve from there. Once the top meat has been served, the tail and backbone will lift away to provide access to the meat from the underside of the fish.

Left over fish can be used in pasta sauces or risottos or salads. Make fish stock from the bones, and freeze.