Bbq Snook Recipe

• 1 whl snook, cleaned (or possibly oily fish, such as mackerel, tailor, or possibly mullet)
• 3 x Bay leaves
• 1 x Garlic clove, sliced
• 3 x Lemon slices
• 1 x lemon, Juice of Extra Virgin Extra virgin olive oil, (such as, Joe's own Joseph Extra virgin olive oil) Salt and pepper
• 2 med tomatoes, sliced (2 to 3)
• 1 x Spanish onion, sliced
• 2 Tbsp. Extra Virgin Extra virgin olive oil, (2 to 3)
• 1 handf basil leaves
• 2 tsp Dijon Mustard
• 1 Tbsp. lemon juice
• 2 tsp rosemary, minced
• 2 tsp grated orange
• 1/2 tsp black pepper

1. Cut three slits into each side of the fish.
2. Place a piece of bay leaf, lemon and garlic in each slit.
3. Sprinkle fish with salt, squeeze over lemon juice and drizzle over some extra virgin olive oil.
4. Let marinate for 1 hour before placing on the BBQ (charcoal or possibly wood-fired gives best flavour).
5. While cooking baste with a mix of extra virgin olive oil, lemon juice and garlic using pastry brush or possibly sprigs of fresh oregano or possibly rosemary.
6. NOTE - The chargrill fish is best served with more extra virgin drizzled over the top and a parsley/lemon juice sauce made by sauteing garlic, white wine and parsley in a little extra virgin olive oil for 3 min, taking off the heat and squeezing the juice of one lemon in.
7. This sauce is served cool, on the side.
8. TOMATO AND BASIL SALAD:Into a bowl combine all dressing ingredients, mix well.
9. Put salad ingredients into a serving dish and drizzle over the dressing.

snook, bay leaves, garlic, lemon slices, lemon, tomatoes, spanish onion, olive oil, basil, mustard, lemon juice, rosemary, orange, black pepper

Taken from cookeatshare.com/recipes/bbq-snook-80750 (may not work)