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| Ingredients | | 1 clove of garlic, finely sliced | | 1/2 teaspoon cracked black pepper | | 3 tablespoons olive oil | | 800g skinned, boned snapper fillets | | 5 spring onions, ends trimmed, cut into 8cm-long pieces and tossed in 1 tablespoon olive oil | | 6 vine-ripened tomatoes, sliced | | 2 tablespoons capers | | zest of 1 lemon | | 2 lemons, peeled then the flesh cut from in between each of the natural segment divisions | | salt and freshly ground black pepper | | 4 tablespoons extra virgin olive oil |
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| Barbecued Snapper & Tomato Salad |
| 28 / 11 / 00 |
| Photography by Kieran Scott |
| This dish doesn’t pretend to be anything other than a relaxed, countrified assembly of hot snapper fillets on grilled spring onions and sliced tomatoes with a few salty and sour things added for flavour. It speaks of lazy summer meals on the deck rather than smart business lunches. Great with crusty bread and a glass of wine. |
Method |
Mix the garlic, cracked pepper and olive oil and rub it all over the fish fillets. Set aside for 20 minutes. Barbecue the fish over moderate heat for about 4 minutes on each side or until the fish is just cooked through; this will depend on the thickness of the fillets. Do not try to turn the fish until a crisp crust has developed on the side that is on the grill, otherwise it will stick.Put the spring onion pieces on the grill and barbecue until they begin to wilt and brown. Put the tomato slices, capers, zest and lemon pieces on to a serving platter. Put the hot fish and spring onions on top, season with salt and pepper and spoon the extra virgin olive oil over top. Serves 4-6.
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