Cookbook columnist Zahra Abdalla's recipe for a whole fish is a family favourite and requires very little in terms of prep, preserving the fresh and delicious taste of the sea
Cooking InstructionsDownload PDF
To make the 2 grilled whole, gutted and cleaned red snappers, preheat a barbecue grill to 250°C.
Prepare a large piece of foil lined with parchment paper.
Wash and then pat dry the fish.
Generously season the fish with the salt and pepper and place on the parchment paper.
Stuff the fish with a handful of parsley, orange slices and lemon slices. Add a layer of lemon and orange slices over the fish and drizzle with the olive oil.
Fold up the foil loosely and crimp the edges together tightly to make a packet.
Place on the grill for approx. 15 minutes. The fish is ready when the flesh is opaque and flakes easily when tested with a fork.
Allow the fish to rest for 5 minutes before serving.
To make the mango salsa, simply combine all the ingredients in a small bowl.
To make the mixed greens, in a small bowl prepare the lemon vinaigrette by whisking together the lemon juice, olive oil, salt and pepper. In a medium-sized bowl, add the mixed greens, cucumber slivers and lemon vinaigrette. Toss everything together.
Serve the grilled fish on a large platter with the mango salsa and salad on the side.