A very popular eating fish with very moist firm flesh and a mild flavour. As they grow older they develop a bump on their head. Most cookery techniques can apply to snapper as it can be baked whole, barbecued or poached. Cook the skin side first until crisp and golden, then carefully turn and finish the other side.
The method for the zucchini is a fabulous way of serving it raw and will surprise your friends with its vibrant flavours. Select good quality white wine vinegar and slice the zucchini as thin as possible.
Preparation time 10 minutes
Cooking time 10 minutes
Serves 4
Ingredients 4 160g snapper fillets (with skin on)
to taste Freshly cracked black pepper & sea salt flakes
90 ml Jingilli Extra Virgin Olive oil
2 medium zucchini (washed and cut into long thin strips)
½ bunch basil leaves (picked and torn)
30 ml white wine vinegar
1 small lemon
2 small tomatoes (diced)
Method Carefully cut the zucchini into long, thin strips and place into a glass bowl. Add the torn basil leaves, white wine vinegar, 50 ml olive oil and seasoning. Let this mixture marinate while you prepare the Snapper.
Season the Snapper well, place 20 ml of olive oil onto a preheated barbecue hot plate and grill the fish on both sides.
Divide the marinated zucchini among four plates and top with the Snapper. Combine together the diced tomatoes, lemon zest, juice and olive oil. Drizzle around the plate and serve immediately. |
