BBQ Whole Fish With Coriander, Lime And Mango Salsa
Serve this BBQ whole Fish with Coriander, Lime and Mango Salsa recipe to your family this Christmas.
Not only is it extremely nutritious – Omega-3 fatty acids, vitamin B12, minerals and protein -but it’s also very easy to make and will look stunning on the dinner table.
3-4kg whole trout or snapper (or your choice of flakey fish)
lemon slices, dill, flat leaf parsley, salt and pepper
Mango and Coriander Salsa
Zest of 1 lime
Zest of 1 lemon
6 sprigs coriander, finely chopped
Juice of 2 limes
Pinch sea salt and black pepper
4 tablespoons organic maple syrup
2 mango, sliced thinly
2 limes, peeled, pith removed and cut into small segments
Preheat a barbecue to medium-high with hood closed. Rinse fish inside and out under cold running water. Pat dry with paper towel. Make 3 shallow cuts, 1cm-deep, in thickest part of each side of fish.
Place a large sheet of baking paper on top of a large sheet of foil on a flat surface. Place fish in centre of paper. Fill the fish cavity with lemon slices, dill, flat leaf parsley and season with salt and pepper. Fold up baking paper and foil to enclose fish, scrunching to secure foil.
Barbecue the snapper, with the hood closed, for 35 to 40 minutes turning halfway, or until cooked through.
Meanwhile, make the Mango and Coriander Salsa: Combine all the salsa ingredients in a bowl (except the mango), cover and refrigerate for 30 minutes.
Unwrap fish and carefully transfer to a serving plate. Serve fish on a bed of mixed leaf salad and top with the salsa mix and top with chopped mango pieces.