The Mediterranean BBQ (in your backyard!)
Spring is on a roll, various grilling smells drift around the neighborhood often enough that we don’t necessarily notice them. On the other hand the evocative aroma of fish on the grill instantaneously brings to mind travel… and vacations (summer nights in Spain!)! You don’t need exceptional talent to succeed with fish, just make sure to buy it whole and fresh, and don’t overcook it. It’ easy as A B Sea!
Le Grand products, the Tapenades, Sun-dried tomato Pesto and the Lemon Confit Aromatic Sauce, I have to say all work really well here… like fish in water!
Their balanced acidity infuses the fish without overwhelming it. After all, the fish has to shine through, he’s the star tonight!
INGREDIENTS serves 2
• One nice fresh snapper
• One bunch dill, minced
• 1 tbs (15ml) Balsamic vinegar
• 2 garlic cloves, minced
• 2 tbs (30ml) of Lemon Confit & Pumpkin Seed Aromatic Sauce
• 2 tbs (30ml) of olive oil
PREPARATION
- Start your charcoal or gas grill (medium hot)
- Combine ingredients in a bowl,
- Set aside enough dill for the garnish
- Stuff the fish’s cavity, closing it up as best you can
- Spread any extra mixture on the fish after the last turn around
- Carefully place the fish on the lightly oiled grill
- Cook the first side for 6 to 10 minutes
- With a large spatula, carefully turn the fish over and cook for an additional 6 to 10 minutes
- Check for doneness: the fish is done when it is white and flaky
- With the spatula, transfer the fish to a plate
- Garnish with dill
- Invite sailors and sirens…
September 11, 2009 à 21 h 18 min
In the last year, I’ve really developed a taste for Mediterrean food and that fish looks awesome. I would never have thought about using your sauces as marinades for meat, but now that I’ve seen what you can do… I gotta try it.
If you have a wife that doesn’t care for whole fish, what would suggest? Could I just coat some filets and reduce the cooking time?
September 29, 2009 à 9 h 54 min
You can coat the filets and before serving add a little more sauce to “boost” the taste.