GRILLED SNAPPER AND ZUCCHINI WITH MINT RAITA
Groper or terakihi would also work well in this dish. Groper will take a little longer to cook and terakihi a slightly shorter time. Fish needs to be eaten as soon as it is cooked so for this dish today grill the zucchini before you grill the fish. Cover zucchini with aluminium foil, and leave away from heat, till you are ready to serve.
1kg-1.4kg fresh snapper (cut into 8 portions)
60ml (4 tbsp) olive oil
1/2 tsp flaky sea salt
1/4 tsp freshly ground black pepper
- Preheat barbecue flat plate to medium-hot or alternatively place a grill plate on stove top and heat to medium-hot.
- Place snapper in a bowl, pour oil into bowl, add salt and pepper and toss ingredients together.
- Pour remaining oil onto flat plate and brush it over the plate. Wipe oil off with paper towels so that there is no residue of oil left but the flat plate feels smooth.
- Place snapper onto flat plate and cook on one side for 3-4 minutes or till browned. Using a scraper turn fish over and cook for 3-4 minutes or till browned.
- Divide zucchini between plates. Top with snapper and accompany with Mint Raita and lemon quarters.