| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
Spanish |
Consuming, Passions |
1 |
servings |
INGREDIENTS
| 1 |
|
Whole snook; cleaned (or other |
|
|
; oily fish, such as |
|
|
; mackerel, tailor, |
|
|
; or mullet) |
| 3 |
|
Bay leaves |
| 1 |
|
Garlic clove; sliced |
| 3 |
|
Lemon slices |
| 1 |
|
Lemon; Juice of |
|
|
Extra Virgin Olive Oil; (such as, Joe's own |
|
|
; Joseph Olive Oil) |
|
|
Salt and pepper |
| 2 |
md |
Tomatoes; sliced (2 to 3) |
| 1 |
|
Spanish onion; sliced |
| 2 |
tb |
Extra Virgin Olive Oil; (2 to 3) |
| 1 |
|
Handful basil leaves |
| 2 |
ts |
Dijon Mustard |
| 1 |
tb |
Lemon juice |
| 2 |
ts |
Rosemary; chopped |
| 2 |
ts |
Grated orange |
| 1/2 |
ts |
Black pepper |
INSTRUCTIONS
BBQ SNOOK
TOMATO AND BASIL SALAD
DRESSING
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:
Into a bowl combine all dressing ingredients, mix well.
Put salad ingredients into a serving dish and drizzle over the
dressing.
Converted by MC_Buster.
Per serving: 394 Calories (kcal); 29g Total Fat; (59% calories from
fat); 6g Protein; 39g Carbohydrate; 0mg Cholesterol; 157mg Sodium
Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5 Vegetable; 1/2 Fruit;
5
1/2 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
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