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BBQ Snapper with caramelised Lemon and Wasabi Salad Leaves

BBQ Snapper, caramelised Lemon and Wasabi Salad leaves

  • Prep time20 minutes
  • Serves2 adults

Ingredients:

  • 1 x medium snapper, scaled and gutted
  • 1 teaspoon sea salt
  • ½ teaspoon black peppercorns
  • ½ teaspoon fennel seeds
  • Zest of 1 lemon
  • 1 lemon, cut into half
  • 1 x 100g packet We Wash n’ Toss Wasabi Salad leaves
  • 80 ml quality olive oil

Method:

  1. To prepare the snapper, trim the fins and tail from the snapper with kitchen scissors. Score the flesh with a sharp knife.
  2. In a mortar and pestle crush the salt, peppercorns and fennel seeds. Add zest of 1 lemon and combine.
  3. Lightly oil and season the snapper with the fennel salt, then place onto a pre-heated BBQ or grill pan.
  4. Cook for 5-6 minutes each side, or until flesh is cooked. Once cooked, flesh will be white and not bounce back to the touch.
  5. Cut lemons in half, lightly oil and place onto the BBQ for 2 minutes, or until caramelised.
  6. To serve, place We Wash n’ Toss Wasabi salad leaves into a bowl and dress with a pinch of salt and olive oil. Lay snapper onto a large plate, salad on the side, garnish with caramelised lemon and a drizzle of olive oil.