Moroccan Snapper
Prep time 10 mins
Cook time 55 mins
Feeds 4
- 100g Quinoa
- 160ml water
- 2.tablespoons chopped coriander
- 2 tablespoons chopped mint
- 1 bottle 400mL F, Whitlock and Sons Moroccan Marinade
- 1 long fresh red chilli, deseeded, chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon extra virgin olive oil
- 2 (approx. 600 to 800g each) baby snapper, cleaned, scaled (any whole fish will work)
- 1 lemon, thinly sliced
- 2 bunches broccolini, trimmed
- 200g snow peas, trimmed
- Place quinoa and water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is evaporated and quinoa is tender. Add coriander and mint, 1 tsp zest, half the marinade and half the chilli. Stir to combine. Set aside to cool.
- Combine lemon juice, oil and remaining rind, marinade and chilli in a small bowl. Set aside.
- Cut 3 diagonal slashes in the thickest part of snapper on both sides. Place two 80cm pieces of foil on the benchtop. Top each with baking paper. Place a fish in the centre of each.
- Preheat an enclosed barbecue grill on medium-high. Stuff fish cavities with quinoa mixture and season. Top with lemon slices. Wrap fish in foil. Cook with barbecue hood down, turning fish halfway, for 12-14 minutes or until fish are just cooked through.
- Steam broccolini and beans until tender-crisp. Place fish on a platter with steamed greens.
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