- 1 whole 1 3/4 to 2-pound [795 to 900-g] fish, cleaned
- 1 lemon, into pieces and seeds removed
- 2 tablespoons [30 mL] freshly rinsed and finely chopped herbs such as thyme, oregano, chives or dill
- 1/2 small onion, finely chopped
- 1 small tomato, chopped
- 1 clove garlic, minced
- 2 teaspoons [10 g] butter, into tiny pieces
- Salt and pepper, to taste
- Olive oil
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- Preheat barbecue to high heat.
- Rinse then well dry fish.
- Lightly season the inside of the fish with salt and pepper.
- Stuff fish with lemon pieces; sprinle lemon pieces with freshly finely chopped herbs then add chopped onion and tomato, minced garlic and tiny butter pieces.
- Transfer stuffed fish into a fish basket; lightly brush the outside of the fish with olive oil.
- Transfer stuffed fish, in its basket, onto hot barbecue rack and lower barbecue temperature to medium-low.
- Barbecue turning fish only once, until its flesh is no longer translucent and easy to break-up using a fork, for approximately 8 minutes on each side according to the thickeness of the fish.
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