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Grilled Stuffed Whole Snapper

Ingredients

1 large whole snapper

3 garlic cloves, chopped

1 red onion, chopped

2 tbsp pine nuts

4 tomatoes

small bunch of parsley, chopped

rind of 1 lemon

25 g ricotta

olive oil, to cook with

Method

Pour bowling water over tomatoes and leave for a few minutes to release skin. Quarter the tomatoes, squeeze out the seeds and discard. Chop the quarters into small dice. Set aside.

Pre-heat a frypan over medium heat until hot; add a tablespoon of olive oil. Add garlic and onion and cook for one minute or until soft. Remove garlic and onion and set aside. Reduce heat to low and add pine nuts; cook carefully until golden.

Combine garlic, onion, pine nuts, tomatoes, parsley, lemon rind and ricotta in a bowl and mix well.

Make three small incisions on either side of fish. Insert filling carefully into cavities.

Pre-heat grill over medium heat for 2-3 minutes. Lightly oil the fish and place on grill. Cook for 15 minutes on each side, or until cooked. Turn only once so not to damage the skin.

Slice fish and serve with crusty bread, some seasonal vegetables and stories around the dinner table.

Serves 6

Last modified on Thursday, 20 December 2012 11:28
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