Welcome to 3AW. Skip directly to: Search Box, Section Navigation, Content.

3AW - Fairfax Radio Network

Thursday May 24, 2012

What we're talking about

Bob Hart's BBQ Snapper

Posted by: By Bob Hart | 4 November, 2009 - 3:48 PM
Bob Hart's BBQ Snapper

Snapper have arrived in Port Phillip Bay, which means the boat-ramps are crowded and lies are being told, all over Melbourne.

But undoubtedly, there are some decent fish available – including some really big stonkers, which some people like to roast.

To me, however, the perfect size for a Port Phillip Bay snapper is around 3kg and no more than 4kg. Although I would be happy to help you eat a larger one, if you need assistance, and happen to have caught one.

These fish are wonderful barbecue fare, and are easy  enough to do well, if you are careful. Trim the tails and fins from a fish, ensure the cavity is well cleaned and the gills removed, and fire up the barbecue for indirect cooking. A light smoke of mesquite is ideal.

But first make a template: cut a piece of very heavy card into a rough fish shape, slightly smaller than your fish, and wrap with at least two layers of heavy foil. Put to one side.

Slash both sides of your fish through to the bone in about three places, season well and coat, inside and out, with EV olive oil, and layer alternate slices of lemon and fennel in the body cavity. And that’s it. Let the flavour of the fish and a hint of smoke do the rest.

Oil the template, place the fish on it and lift onto the grill. It should take between 45mins and an hour, turned once, carefully and using a king-sized spatula, to cook to perfection, but ensure the flesh is coming away from the backbone by probing with a sharp knife.

While it is cooking, make a simple béchamel sauce using fish stock (or oyster liquor), a squeeze of lemon and a grind of nutmeg. Remove the fish from the grill, run a sharp knife down the centre of the upper side, lengthways, and lift portions of the fish away from the bone. Turn, and repeat.

Now, add a dozen oysters to your hot, white sauce and ladle over the portions of fish. Grilled asparagus also goes well with barbecued snapper, as do grilled tomatoes and lots of fluffy mashed potatoes.

 

Bob Hart's Tasty Recipes

Bob Hart Did you miss one of Bob's great recipes? Never fear, they are here! Bob is heard on the Afternoons program with Denis Walter on Thursdays and he also joins Tom Elliott on the Weekend Break every weekend. Enjoy.

Blog comments Your Say

  • Love your shows Bob! Over the weekend you said "you've goota get yourself an adjustable cooking rack". Where can I purchase one please. None at BBQs Galore
    best regards
    Sheila

    Sheila Rudd Monday 12 December, 2011 - 11:27 AM

  • Sorry if you get this twice, I messed up the email address!

    Bob, If cooking this snapper recipe indirect should the bbq hood be closed?

    cheers

    David

    David Saturday 9 January, 2010 - 1:27 PM

  • Is bob hart the equivalent of steve price of food? he sounds grumpy

    steve Friday 20 November, 2009 - 9:43 AM

  • Bob , can you tell me what Corn Meal is , or is it sold under a different name in Australia ?
    Many thanks
    Sue

    Sue Dobson Thursday 12 November, 2009 - 1:03 PM

  • Did you give a recipe for lamb straps on the BBQ? I can't see it among the recipes listed - but am interested in trying same.
    Thank you.

    Irene Friday 6 November, 2009 - 10:48 AM

Post a comment * Mandatory fields