Charcoal Grilled Red Snapper with Fennel Slaw
Ingredients
- 2 ea Fennel bulb – thinly sliced
- 1 ea Red onion – sliced
- 2 ea Scallions – sliced
- 2 ea Carrot – shredded
- 4 ea Radish – thinly sliced
- 1 ea Red Chili Pepper – fresh diced
- 1 cup Green Cabbage head shredded
- 2 ea Garlic cloves, minced
- 2 tbsp Lemon juice
- 2/3 cup Greek yogurt
- 4 ea Red Snapper Filet – skin on
- Lemon wedges
- 2 tsp Garlic powder
- 2 tbsp Paprika
- 2 tsp Onion powder
- 1 tsp Coriander – ground
- 1 tsp Salt
- 1/4 tsp White pepper
- 1/4 tsp Black pepper freshly ground
- 2 tbsp Butter unsalted
Instructions
- Combine paprika, onion powder, garlic powder, coriander, salt, and peppers in small bowl. Melt butter in a small skillet over medium heat. When foaming subsides, stir in spice mixture. Cook, stirring frequently, until fragrant and spices turn dark rust color, about 2 to 3 minutes.Transfer mixture to pie plate and cool, stirring occasionally, to room temperature, about 10 minutes. Once cooled, use fork to break up any large clumps.
- Pat filets dry on both sides with paper towels. Using sharp knife, make shallow diagonal slashes every inch along skin side of fish, being careful not to cut into flesh. Place filets skin side up on a large plate.
- Using fingers, rub spice mixture in thin, even layer on top and side of fish. Flip fillets over and repeat on other side (you should use all of the spice mixture). Refrigerate until grill is readyWhile the fish is in the refrigerator, proceed with making the fennel slaw.
- Place the fennel, red onion, spring onions, carrots, radishes, chili and cabbage into a large bowl and mix gently. Whisk together the yoghurt and lemon juice. Pour the yoghurt dressing over the salad and mix gently. Sprinkle with the mint and season to taste with salt and freshly-ground black pepper.
- Prepare a charcoal grill for two level cooking by arranging the coals to one side of the grill. When hot and coals are covered in white ash, boost the heat a little by sitting a foil tin over the hot coals.
- Oil the grill grate well by taking a wad of paper towel dipped in Canola oil and wiping over the grate
- Place the filets skin side down on the hot grate and cook for about 4 minutes, until the skin is crisp then carefully, with a thin spatula turn the fish over. Cook for a further 5 minutes until the fish is dark brown but still soft in the center.
- Serve immediately, place a bed of fennel slaw on the plat and placing a filet on top and a couple of lemon slices on the side.