28
Lemon Dill Snapper
Serves 4
Cooking Time 45 - 55 minutes
Accessories:
Bar-B-Chef Fisharoo
Ingredients
■
1 whole snapper (scaled and gutted)
■
300ml sour cream
■
1 lemon zested and juiced
■
1 lemon sliced
■
½ bunch fresh dill
■
Parsley for presentation
■
1 banana leaf (or you can use
aluminium foli)
Preparation
1. Preheat your barbeque with all
burners on
HIGH
and the hood closed to
200ºC. Turn both outer burners to
LOW
.
Turn centre burner to
OFF
.
2. Combine sour cream, lemon zest, lemon
juice and chopped dill into a bowl. Add
salt and pepper to taste.
3. Spread the mixture generously inside
the fish.
4. Place the banana leaf or foil on the
bottom of the
Bar-B-Chef Fisharoo
and lay
the snapper on top. Place the sliced
lemon pieces and parsley on top of the
fish and close the Bar-B-Chef Fisharoo.
5. Place the Bar-B-Chef Fisharoo centrally
in the barbeque, making sure both
bottom legs are extended so that the
fish is not in direct contact with the grill.
The banana leaf or foil shields the fish
from direct heat.
6. Adjust burners as necessary to
OFF
,
LOW
or
HIGH
during cooking. It’s best
to aim about 150ºC. Close the hood and
cook until you see flaking starting at the
thickest part of the fish.
7. Let the fish rest, covered with foil for
10 minutes before serving.
TIP:
Fish will continue to cook whilst covered and resting. Take the fish out of the BBQ
once you see it flaking.
Summary of Contents for ZG3GK
Page 1: ...OPERATING INSTRUCTIONS Covering Models ZG3GK ZG3GNGK ZG3GRK ZG3GRNGK ...
Page 33: ...33 RECIPES ...
Page 36: ......
