Diet Type: Dairy free, Gluten free, Grain free, Low FODMAP
Cooking Time: Under 1 hour
Prep: 1 hr
Cook: 1 hr
Yields: 2 servings
Fish cooked on the BBQ is quintessentially summer to me. This recipe is simple yet imparts a delicious citrus ﬂ avour to the delicate snapper.
- 1 large snapper, cleaned and scaled
- 2 limes, sliced
- 2 lemons, sliced
- 1 handful fresh parsley
- ¾ inch fresh ginger, sliced
- Coconut oil for greasing
- Salt and pepper
- Heat the BBQ to a medium heat.
- Place foil on the bench so that it is large enough to cover the snapper. You may need to wrap two pieces of foil around the ﬁsh if it is too large.
- Grease the foil with some coconut oil. This will help prevent the ﬁsh from sticking to the foil during cooking. Lay 1⁄3 of the lemon and lime slices down on the foil. Top with the ﬁsh. Insert 1⁄3 of the lemon and lime slices into the cavity along with the parsley. Top the ﬁsh with the remaining lemon and lime. Sprinkle with salt and pepper.
- Wrap the foil around the ﬁsh, ensuring it is wrapped securely.
- Place the ﬁsh on the BBQ. If you have a lid, close the lid during cooking to ensure the ﬁsh is cooked evenly. If you do not have a lid, you will need to turn the ﬁsh over halfway. Depending on the size of the ﬁsh, and the heat of your BBQ, you may need to cook it for 20–40 minutes.
- To check if the ﬁsh is cooked through, carefully unwrap a section of the ﬁsh and carefully pull away the ﬂesh at the deepest part. If it is opaque all the way through the ﬁsh is cooked. Remove from the heat and serve immediately.
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