Tangy barbecue-baked fish
- 1 whole 2kg, sustainably caught fish (we used snapper)
- ½ pineapple, sliced
- 2 cloves garlic, sliced
- 2 lemons
- ¼ cup olive oil
- 1 cup fresh parsley, chopped
- ½ tsp salt
- Turn the barbecue on at a medium heat.
- Remove pineapple and garlic skin, and slice into thin slices.
- Cut the skin off 1 lemon, then cut the Cut lemon flesh into thin slices.
- Cut the other lemon in half, leaving the skin on.
- Coat the barbecue plate with some olive oil, then place the lemon flesh, pineapple slices, chopped garlic and halved lemon face down onto the heat. Cook for 3 minutes each side, then remove and set aside.
- Rub the fish with olive oil on both sides and sear on the barbecue plate for 3 minutes per side.
- While the fish is cooking, finely chop the pineapple and garlic slices, lemon flesh and parsley, and mix together with the salt and remaining olive oil.
- Once seared, take the fish off the barbecue, and place half of the relish mixture inside the fish.
- Place the fish onto the baking rack for approximately 15-20 minutes (or until cooked through) with the barbecue hood closed.
- Once cooked through, remove the fish from the bone and place onto your serving dish. Spoon the other half of the relish onto the dish, and garnish with the lemon halves.
Serving suggestion: Serve with salad or potatoes if you wish. Enjoy!