Dinner ideas

Barbecued whole snapper with pine nut stuffing

Stuffed with a fragrant pine nut filling, this whole crispy snapper is grilled to perfection and served with freshly squeezed lemon wedges.
Barbecued whole snapper with pine nut stuffing
4
15M
35M
50M

Ingredients

Method

1.Preheat barbecue grill on high. Finely dice 4 cherry tomatoes. Thickly slice remaining tomatoes and set aside.
2.Heat half of oil in a frying pan on low. Cook green onion 3 minutes, stirring until soft. Add diced tomato and cook 1 minute. Remove pan from heat and stir in breadcrumbs, parsley and pine nuts. Season to taste.
3.Score three diagonal cuts through thickest part of each side of fish. Fill cavity with breadcrumb mixture, season well. Brush with remaining oil and top with sliced tomato. Transfer fish to a fish grill.
4.Place on barbecue rack and reduce heat to medium-low. Cook 8-10 minutes each side, until tender. Set fish in rack over serving platter. Scatter extra oregano on top and serve with lemon wedges to squeeze over.

You could also use mulloway or barramundi for this recipe. To test cooked fish: Fish will be opaque and easy to break up with a fork.

Note

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