Australian Women's Weekly
Ingredients
Barbecued whole fish
Caper mayonnaise
Method
1.Briefly rinse the fish inside and out with cold running water. Pat dry with absorbent paper. Make two long cuts, about 1cm deep into the thickest part of the flesh on each side of the fish.
2.Squeeze 1 of the lemons – you will need 1/4 cup of juice. Cut juiced lemon halves in half and reserve. Drizzle fish with 1 tablespoon of the lemon juice. Rub all over, including inside cavity, with salt and pepper. Place reserved lemon quarters and parsley sprigs into cavity of fish.
3.Spray the inside of a fish grill or large rectangular grill basket with cooking oil spray. Place the fish in the grill and close.
4.Heat the barbecue grill until hot. Reduce heat to low. Cook fish on the barbecue, uncovered, for about 15 minutes on each side, turning only once. To check if cooked, use a fork or knife to gently separate the flesh at the thickest part where it has been scored; if it’s white right to the bone, it’s done. If not, cook for a few more minutes or until cooked when tested. Quarter the remaining lemons and place on the barbecue grill with the fish for the last 10 minutes of cooking turning occasionally, or until charred.
5.To make caper mayonnaise, combine all ingredients in a small bowl; set aside.
6.Whisk together the remaining 2 tablespoons of lemon juice, oil and chopped parsley. Using an egg lifter, carefully transfer the fish to a platter. Drizzle with some of the lemon dressing.
7.Serve immediately with the caper mayonnaise, remaining lemon dressing and charred lemon quarters.
Related stories
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%
10 rich and delicious recipes for cosy dinners
Brought to you by Massel
Pulse power: 10 easy midweek meals to put on rotation
Brought to you by McKenzie's
Native ad body.
Sponsored by %%sponsor_name%%
Native ad body.
Sponsored by %%sponsor_name%%