Non-VegetarianAustralian cuisine Main Course

Whole Grilled Reef Fish with Lemon

Name: Whole Grilled Reef Fish with Lemon
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 1.2 kg whole golden snapper; 3 tbsp Olive oil; 2 whole lemons; 4 whole Garlic cloves; 20 g fresh coriander; 15 g Fresh parsley; 1.5 tsp sea salt flakes; 0.5 tsp cracked black pepper; 1 whole red chilli

Succulent whole golden snapper grilled on the barbecue with fragrant garlic, lemon, and fresh herbs. A quintessential Top End catch cooked simply over hot coals.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 20 min
Total: 35 min
Servings: 4
Difficulty: Easy
Calories: 310 kcal

Ingredients

0 of 9 gathered

Servings

1¼ kg whole golden snapper — scaled, gutted, and cleaned thoroughly
3 tbsp Olive oil — divided for brushing and marinating
2 whole lemons — one sliced thinly, one halved for grilling
4 whole Garlic cloves — thinly sliced
20 g fresh coriander — stems and leaves included
15 g Fresh parsley — roughly chopped
1½ tsp sea salt flakes — to season skin and cavity
½ tsp cracked black pepper — freshly ground
1 whole red chilli — finely sliced, seeds optional

Equipment

•Barbecue grill
•Fish grilling basket
•Sharp chef's knife
•Pastry brush
•Tongs

Nutrition

Per serving, approximate

Calories: 310 kcal
fat: 14 g
carbs: 3 g
fibre: 1 g
protein: 42 g
calories: 310 kcal

Instructions

1
Preheat your barbecue to medium-high direct heat.
2
Pat the whole fish thoroughly dry inside and out using paper towels.
3
Cut three shallow diagonal slashes into the thickest part of both sides of the fish.
4
Rub half the olive oil all over the skin and inside the cavity.
5
Season the cavity and outside skin generously with sea salt and cracked black pepper.
6
Stuff the cavity with sliced lemon, sliced garlic, coriander sprigs, and chilli.
7
Brush the clean barbecue grill grates with the remaining oil to prevent sticking.
8
Place the fish directly on the hot grill or inside a fish basket.
9
Grill undisturbed for 8 to 10 minutes until the skin is charred and crisp.
10
Carefully turn the fish using tongs and cook the other side for 8 to 10 minutes.
11
Place lemon halves cut-side down on the grill for the last 3 minutes until caramelised.
12
Transfer the fish to a platter and rest for 5 minutes before serving with grilled lemon.

Chef's tips

Drying the fish skin completely with paper towels is crucial for preventing sticking and achieving crisp skin on the barbecue. Using a hinged wire fish basket makes flipping large whole reef fish much easier without tearing the delicate flesh.

Ingredient substitutions

golden snapper → coral trout, barramundi, or red emperor
fresh coriander → fresh dill or fresh oregano

Storage

Store leftover flaked fish in an airtight container in the fridge for up to two days.

Reheating

Gently warm the flaked fish in a covered frypan with a splash of water over low heat until heated through.

Common mistakes to avoid

•Moving the fish too early on the grill before a crust forms, which causes tearing.
•Failing to preheat and oil the grill grates adequately.
•Overcooking the fish until the delicate flesh becomes dry and loses its natural sweetness.

Serving suggestions

Serve with crisp garden salad tossed with cucumber and lemon dressing.Accompany with warm crusty damper or boiled baby potatoes tossed in butter.Squeeze over the charred barbecue lemon halves just before eating.