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BBQ’d Snapper Fillets, Potato Salad & Salsa Verde

A summer evening delight

12 Dec 2017 30 mins 4


In my opinion, skin-on fresh snapper cooked on a hot plate in mid-summer can’t be beat. Especially when there’s a punchy salsa verde on the side and a nice creamy potato salad, all washed down with a frosty beverage.


4 snapper fillets, skin on

Potato Salad
800g baby potatoes
5 tablespoons mayonnaise
4 large gherkins, finely diced
1 tablespoon lemon juice
small handful parsley, finely chopped
salt and pepper

Salsa Verde
1 large clove garlic, peeled and minced
2 tablespoons capers, very finely chopped
2 large gherkins, diced finely
2 large handfuls Italian flat-leaf parsley (leaves only), chopped finely
1 large handful basil leaves, chopped finely
1 small handful fresh mint, chopped finely
juice 1 medium lemon
1 teaspoon Dijon mustard
1 tablespoon red wine vinegar
8 tablespoons extra virgin olive oil
flaky sea salt and freshly ground black pepper

Prep time: 15 mins
Cooking time: 30 mins


Salsa verde: Place the garlic, capers, gherkins and chopped herbs in a bowl. Add the lemon juice, mustard and vinegar and mix well. Add the olive oil in a steady stream while you whisk, until you have a loose, almost pesto-like consistency. Season to taste. Store in the fridge until required, but bring to room temperature before using. (This can be made up to a day before and kept in the fridge).

Potato Salad: Boil the potatoes in salted water until cooked, then drain and allow to cool slightly. When cooled, roughly chop the potatoes and set to one side. In a large bowl, combine the mayonnaise, gherkins and lemon juice and whisk until combined. Add the potatoes and parsley, season with salt and pepper, and toss gently until the potatoes are nicely coated.

Fish: Remove the fish from the fridge to bring it up to room temperature before cooking. Preheat your barbecue hot plate to a high heat and season your fish with salt. At this point, I like to rub the hot plate with a little butter. Place the fillets on the hot plate skin side down and cook for 2-3 minutes until the skin is crisp, then turn over and cook for another minute depending on the thickness of your fillets. Remove, season with salt and add a squeeze of lemon before plating.

Serve the fillets alongside the potato salad and with a healthy dollop of salsa verde.

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