Spiced charcoal grilled whole snapper with orange rocket salad
15 mins prep time
24 mins cooking time
1 x 800g whole snapper (gilled, gutted and scaled)
1 small lemon
½ cup fresh dill sprigs
1 tblsp red wine vinegar
2 tblsp extra virgin olive oil
½ orange (peeled and cut into small segments)
1 cup rocket
1 cup butter lettuce
½ small red onion (sliced thin)
Small bunch assorted herbs
Combine the Adobo Seco ingredients well and store in an air tight container.
Cut the lemon in half and cut thick slices from one half and make two wedges from the other.
Using a sharp knife, make several deep cuts into the thick part of the flesh on both sides and rub all over with a tablespoon of the spice blend. Fill the cavity with the lemon slices and dill, then suspend over charcoal and cook for 12 minutes on both sides or until just cooked.
Combine together the vinegar, olive oil and seasoning, toss in the rocket, red onions, orange segments and lettuce. Present with the snapper and finish with the herbs and lemon.