Whole grilled Pink Snapper, fragrant herbs, lime and spiced cashew pesto
Super Easy
Ingredients
- 1 whole snapper- 3-4 kg- scaled and cleaned (If pink snapper is not available, use any other larger white fish)
- 2 tbsp. cotton seed oil
- 2 stalks lemons grass
- 5 kaffir lime leaf’s
- Small bunch coriander
- 1 red chilli sliced
- 1 small bunch mint
- 2 limes
- Salt and pepper
Spiced cashew pesto
- 1 cup lightly roasted cashews
- 2 garlic cloves
- 1 coriander leaves picked
- ¼ cup mint leaves picked
- 1 small birds rye chilli or ¼ large red chilli
- ¼ cup fish sauce
- ¼ cup light brown sugar
- 2 Limes Juiced
Procedure
- Heat the BBQ to high and rub the fish with the vegetable oil
- Season with salt and pepper and place the lemon grass and kaffir lime leaf’s in the cavity of the fish
- Place the fish confidently on the grill and let it seal for 2 minutes without disturbing it.
- Once sealed nicely on once side with plenty of colour, turn the fish over using the head as the grabbing point with the tongs.
- Once turned, close the lid of the BBQ and cook on a medium heat for 10-15 minutes depending on size.
- Check if the fish is cooked by finding the thickest part of the flesh and pull it away from the backbone, if it comes away cleanly its cooked.
- Place on the serving platter your serving one and liberally cover with the cashew pesto, then top with the picked herbs, sliced chilli, and wedges of lime.
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Char grilled chilli and garlic squid with green beans and manuka honey
20 mins
Super Easy
4 people
