An Australian grill isn't complete without the essential whole fish, and a local-waters snapper is a common choice. A bright, fresh, anchovy-flecked sauce adorns the simply seasoned fish in this first course. If you can't find baby snapper, use one or two larger fish, and adjust the cook time accordingly; a 4-pound fish will take about 25 minutes to cook.

Jane and Jeremy Strode
Recipe by Cooking Light July 2010

Gallery

Credit: William Meppem; Styling: Lynsey Fryers

Recipe Summary test

Yield:
6 servings (serving size: 1/2 fish and about 2 tablespoons sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat grill to medium-high heat.

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  • Score snapper by making 4 (1-inch) crosswise cuts on each side of skin with a sharp knife. Sprinkle 1/4 teaspoon pepper and salt evenly inside cavities; arrange lemon slices evenly in cavities. Wrap fish tightly in foil coated with cooking spray. Place fish on grill rack; grill 15 minutes or until fish flakes easily when tested with a fork, turning once. Let stand 5 minutes before unwrapping.

  • Combine parsley and remaining ingredients in a food processor; process until finely chopped. Stir in remaining 1/4 teaspoon pepper. Serve sauce with fish.

Nutrition Facts

146 calories; fat 8.1g; saturated fat 1.2g; mono fat 5.2g; poly fat 1.2g; protein 16.1g; carbohydrates 1.9g; fiber 0.8g; cholesterol 29mg; iron 1.3mg; sodium 300mg; calcium 57mg.
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