Charcoal BBQ Method: Indirect & Medium (with switch up)
Prep Time: 15mins | Cooking Time: 30-35mins | Marinating Time: 30mins
1.5kg whole Red Snapper, gutted and scaled
12 thin asparagus spears
1/2 teaspoon cayenne pepper
3 teaspoons garlic powder
2 teaspoons onions powder
1 tablespoon coriander seeds, ground
2 tablespoons sweet paprika
1/2 teaspoon black pepper
11/2 tablespoon kosher salt
5 tablespoons canola oil, or any other vegetable oil
4 tablespoons lemon juice, freshly squeezed
2 tablespoons lime juice, freshly squeeze
1. Whole Red Snapper can be purchased from local butchers or the market. You might even be able to catch one locally in Port Phillip Bay! If you’re buying, choose the fish that is bright and lustrous, there shouldn’t be and discolouration or bruising.
2. In a bowl, mix all the dry ingredients together until evenly mixed. Pour in the oil, lemon and lime juice into the mixed spices and whisk until you have a homogeneous and smooth paste.
Coat the fishes all over with the marinade paste. Place the snapper in a seeable bag or wrap in food-safe bag and pour in the leftover marinade into the bag. Allow to marinate in the refrigerator for about 30 minutes.
3. Light a few handfuls of charcoals in a chimney starter. Allow the bbq coals to burn for about 15 minutes, until they are covered with ash. Then transfer the burning coals to the grill and pile them to one side of the grill. Brush the cooking grates with a little bit of oil to prevent your fish from sticking. Position your cooking grates over the coals and heat the grill to a high heat of 204° - 232°C.
4. Remove the bowl from the refrigerator and bring out the Snapper from the bag. Place the Snapper on the side of the cooking grates directly above the burning coals and char on direct high heat for 8 minutes. Carefully flip over and repeat the charring on the underside. This will give the Snappers a nice flaky and crunchy crust on the outside, leave that desirable signature grill marks and also stop the fish from sticking to the cooking grates.
Using a large spatula gently transfer the fish over to the side of the cooking grates with less heat, that is the side with no coals underneath, cover the lid and continue cooking on indirect heat for 12 - 15 minutes. Halfway before the fishes are done, flip them to the opposite side and continue cooking until fully done.
Grill over indirect heat for about 30 - 40 minutes, turning the chicken pieces to the alternate sides once. Cook until the meat is fully done. Your chicken is done and ready when you insert the tip of a knife into the middle of a drumstick and the juice runs clear. The cooked meat must have also lost its pink raw colouration.
5. Remove the fish from the grill and transfer them to a large platter. Allow to cool down for about 6 minutes and serve with a side of Asparagus veggies.
6. For the sautéed asparagus; snap off and discard the woody end of the asparagus spears. Wash and cook in simmering salted water for 3 minutes. Strain and sauté the asparagus on a pan drizzled with a little canola oil, for 2 mins.
Arrange the sautéed asparagus on a flat plate and gently lay the grilled red snapper on the asparagus.