PRAWN AND LEMON SNAPPER WITH QUINOA SALAD
Keep Easter simple but oh so delicious. This prawn and lemon grilled snapper is perfect for any Easter feast: it not only looks incredible, but it is also light, flavoursome, and super easy to make. A few minutes of preparation then sit back and enjoy time with your family in the sunshine while the BBQ does the rest for you.
This beautiful quinoa salad adds a little rainbow to everyone’s plate, is packed full of nutrients, and makes the perfect side dish to boot. Happy Easter everyone!
Collect your FREE recipe card from the Customer Service Desk and save this Easter at John's Fish Mart and Mirrabooka Fresh.
2.5 kg whole red snapper, scaled and cleaned
10 king prawns, shelled and deveined
2 tsp sesame oil
2 cloves garlic, finely chopped
salt and pepper
360 g (2 cups) tricolour quinoa, uncooked
2 sticks celery, finely chopped
2 green capsicum, finely chopped
2 red capsicum, finely chopped
1 carrot, peeled and finely chopped
240 g (2 cups) corn
120 ml (1/2 cup) green pesto
handful fresh parsley, roughly chopped
salt and pepper to taste
1. Preheat BBQ to medium heat keeping the hood closed. If using a four burner BBQ, light the outside burners only and place the grill plate in the middle to cook with an in-direct heat.
2. Rinse the fish well under cold running water then pat dry with paper towel. Allow the fish to stand at room temperature for 20 minutes.
3. Score the skin on both sides of the snapper with about four diagonal lines. This is because the skin shrinks during cooking, which causes the fish to bend and makes it difficult to keep flat.
4. Place prawns in a bowl along with the sesame oil and garlic. Stir well to ensure that each prawn is completely coated.
5. Brush the fish all over with olive oil and season inside and out with salt and pepper. Cut one lemon into quarters then stuff the cavity of the fish with the lemon quarters and prawns. Seal the snapper with skewers to keep everything inside it during the cooking process.
6. Brush the grill plate with oil. Grill the fish over a medium heat with the hood down for between 1 and 2 hours, depending on the size of the fish as well as the BBQ being used. At about the half-way point turn the fish over, using tongs to hold the fish around the belly and lifting at the same time from the head area. A second pair of tongs – or even better a second pair of hands with a second pair of tongs! – makes this step much easier as it can be tricky turning the fish and keeping everything intact.
7. To check on the fish's progress check the fleshiest part of the fish, the neck; the flesh should be moist and tender and it should come away easily from the bones. The prawns will be ready when the fish is.
8. When ready, transfer fish to a platter, moving it in the same way as at the half-way point. Remove the prawns from inside the fish. Thinly slice the remaining lemons and place around and on the fish for presentation.
9. When ready to serve, remove the flesh from one side then lift the backbone away from the flesh, starting at the tail and lifting all the way to the head. The remainder of the flesh will be left on the platter.
1. In a medium pan, cook the quinoa as per the instructions. Remove from the heat, transfer to a serving bowl and set aside to cool.
2. Once cool, add all remaining salad ingredients except the fresh herbs and mix well to combine. Sprinkle over the herbs before serving. Enjoy with the red snapper and a fresh green salad.
* You can also cook the snapper in a large baking tray in the oven.
Gold platter – Kmart
Plates and bowls – Kmart
Cutlery – House
Easter decorations – Big W
Red Snapper – John’s Fish Mart
Mirrabooka Fresh – fruit and vegetables, herbs
Woolworths – oil, pesto, quinoa