- 3 whole oranges
- 4 green onions, chopped
- 1 cup [250 mL] freshly made whole wheat bread crumbs
- 1 tablespoon [15 mL] freshly chopped tarragon
- 4 fresh herrings, inside removed and cleaned
- Salt and peper, to taste
- Fat
- 1 tablespoon [15 mL] light brown sugar
- 1 tablespoon [15 mL] olive oil
- Fresh tarragon sprigs, to garnish
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- Preheat barbecue to high intensity.
- For the stuffing, grated half of 1 of the oranges.
- Over a plate to collect as much as possible of the juice, peel then chop that orange.
- Into a bowl, mix together chopped orange and its juice, grated orange rind, chopped green onions along with freshly made breadcrumbs and tarragon.
- Salt and pepper stuffing.
- Divide stuffing into 4 equal parts; evenly stuff each fish.
- Transfer each stuffed fish onto a square of al foil already lightly greased.
- Really well seal each bundle.
- Transfer onto preheated barbecue rack over really hot embers for approximately 20 to 30 minutes, until well done, fish meat white and firm to the touch.
- Meanwhile, peel and half remaining remaining 2 oranges; slice into thick slices and sprinkle each slice with brown sugar.
- Approximately 10 minutes before the end of fish cooking time, evenly sprinkle orange slices with olive oil.
- Just heat orange slices onto barbecue rack for approximately 5 minutes.
- Serve herrings onto individual plates, decorated with orange slices and fresh tarragon sprigs.
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