- 1 [3-pound / 1.5-kg] whole snapper, fins trimmed with scissors
- 1/2 cup [125 mL] white wine or verjuice [juice pf unripe green grapes]
- 1 tablespoon [15 mL] olive oil
- Salt and pepper, to taste
- 2 cups [500 mL] boiled drained white rice [3/4 cup 190 mL uncooked], to serve
- 1 lemon, sliced [to serve]
Stuffing
- 1 tablespoon [15 mL] olive oil
- 4 cloves garlic, minced
- 1 bunch rocket leaves [sharp, strong flavor plant similar to horseradish], roughly chopped
- 1 bunch spinach, roughly chopped
- 2 tablespoons [30 mL] currants
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- Heat olive oil of stuffing into a large frying pan; add and cook minced garlic for a minute.
- Add rocket and spinach leaves; cook until wilted.
- Stir in currants; salt and pepper generously.
- Set aside to cool.
- Preheat barbecue until hot.
- Make three diagonal incisions on each side of the fish.
- Spoon cooled stuffing in the cavity.
- Oil a sheet of baking paper; place on a double layer of foil.
- Place fish on top and sprinkle fish with white wine or verjuice and olive oil.
- Salt, pepper, fold over foil and seal.
- Cook on barbecue hotplate for 30 minutes turning fish after 15 minutes.
- Leave stuffed fish to rest in foil for 5 to 10 minutes before serving along with white rice, garnished with lemon slices.
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