1 x 2kg whole snapper (or other local fish in your area)
extra virgin olive oil
lettuce leaves, to serve
roughly chopped coriander and basil leaves, to serve
lime wedges, to serve
400g (14 oz) cherry tomatoes, halved
1 mild chilli, deseeded and finely diced
¼ small onion, finely chopped
juice of 1 lime
Take the fish out of the fridge and allow to warm slightly at room temperature for about 10-20 minutes.
Prepare your barbecue by lighting the charcoal or turning the heat to high (if a gas barbecue). Preheat your barbecue grill or plate until hot.
Pat the fish dry VERY well with paper towel. Make 3-4 cuts into the flesh on both sides. Sprinkle both sides generously with salt. Drizzle with oil and rub the oil all over.
Place the fish onto the hot barbecue grill plate. Cover with the barbecue lid and allow to cook without moving for at least 10 minutes or until the skin is slightly charred and you can easily remove the fish from the grill without it sticking. If the skin is still sticking after 10 minutes, keep the fish on the grill until it doesn’t stick. The skin will release easily when the skin is nicely charred and cooked. Flip the fish over and cover with the lid again. Cook for another 10 minutes or until the fish is cooked through and the skin easily releases again.
While the fish is cooking, mix together the ingredients for the tomato salad.
To serve, spoon half of the tomato salad over the fish. Serve with the remaining tomato salad, herbs, lime wedges and lettuce leaves to wrap up bites of the fish.
- Allowing the fish to come closer to room temperature will help because if the fish skin is too cold and it hits the hot grill, the steam and moisture that creates can cause your fish to stick.
- Oiling your fish rather than the grill also helps the fish not to stick.
- The fish will tell you when it’s ready to turn. If the skin is sticking, leave it for another few minutes and try again. The skin should easily come away when the fish is ready to turn.