Whole Snapper with Jalapeno Sauce
/
Whole Snapper with Jalapeno Sauce
Recipe By Michael Weldon
Ingredients
1.5-2 kg Coles deli whole snapper, gutted and scaled
Jalapeno Sauce
½ cup extra virgin olive oil
2 tbs pickled jalapenos
1 tbs pickled jalapeno liquid
1 fresh Coles jalapeno
1 tbs Coles dijon mustard
½ tsp sea salt
½ bunch coriander
½ bunch basil
sea salt
Garnish
fresh basil leaves
fresh coriander leaves
Cooked using The Ziggy available at Barbeques Galore
Method
Pre-heat BBQ on medium-high setting.
Score the whole fish diagonally ½ cm into the flesh. Sprinkle salt and rub it into the skin on both sides.
Place the fish on the grill skin side down with the lid down for 7 minutes so that it cooks it through like an oven. Once the skin is crispy and golden carefully flip the fish and continue to cook the fish further, 2 spatulas will make this job easier.
In a mason jar add the extra virgin olive oil, jalapenos, jalapeno juice, dijon mustard and sea salt. Using a stick blender, blend until the sauce is combined and emulsified. Once emulsified add the herbs and blend into a paste.
Serve the fish on a large platter with the jalapeno sauce brushed over the top and garnish with herb leaves.
