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 ﬁ sh if it is too large.
Grease the foil with some coconut oil. This will help prevent the ﬁ sh from sticking to the foil during cooking. Lay 1⁄3 of the lemon and lime slices down on the foil. Top with the ﬁ sh. Insert 1⁄3 of the lemon and lime slices into the cavity along with the parsley. Top the ﬁ sh with the remaining lemon and lime. Sprinkle with salt and pepper.
Wrap the foil around the ﬁ sh, ensuring it is wrapped securely.
Place the ﬁ sh on the BBQ. If you have a lid, close the lid during cooking to ensure the ﬁ sh is cooked evenly. If you do not have a lid, you will need to turn the ﬁ sh over halfway. Depending on the size of the ﬁ sh, and the heat of your BBQ, you may need to cook it for 20–40 minutes.
To check if the ﬁ sh is cooked through, carefully unwrap a section of the ﬁ sh and carefully pull away the ﬂ esh at the deepest part. If it is opaque all the way through the ﬁ sh is cooked. Remove from the heat and serve immediately.