Barbecued St Kilda Snapper
Serves 4 people
Cooking Time: 45-50 minutes
Marinade
3/4 cup of Dry white wine
2 tablespoons of lemon juice
1 1/2 tablespoons sweet chilli sauce
1 teaspoon of Soy Sauce
2 teaspoon of Dijon mustard
1 tablespoon Marmalade
1/2 a nob of ginger
1/2 teaspoon of garlic
pepper and salt to taste
Spring Onions
Method
Put all the ingredients into a bowl and mix well. Pour Over the
prepared Snapper which should be sitting in a shallow dish.
Leave in marinade for about 10 minutes on either side. Place
Snapper on aluminium foil which has been treated with canola oil
non stick spray. Fold the foil over the Snapper and fold edges
to make an envelope. Place Snapper on Barbecue plate which
should also be treated with canola oil, on low heat cooking on either
side for ten minutes. To test Snapper push a skewer through the
shoulder of the fish, if you have some resistance give the Snapper
another two minutes. Open the foil envelope and place onto plate
with salad or rice and you have Barbecued Snapper, St Kilda style.
Rex Hunt is an Australian icon, a footballer, then football
announcer, and fishing fanatic, who now has his own fishing
show. This recipe comes from his collection.
member logon
