Grilled Snapper

30 mins prep time

45 mins cooking time

4 servings

21 ingredients

21 Ingredients:

  • 4 x 150g Snapper portions (free of all bones, skin on and cut square)
  • 30 ml extra virgin olive oil
  • Salt flakes and freshly cracked pepper (to taste)
  • 600g orange juice (strained of pulp)
  • 3 cardamom pods (crushed)
  • 2.7g gellan F
  • 1 ½ cups pearl couscous
  • 2 cups vegetable stock
  • 20 ml extra virgin olive oil
  • 1 clove garlic
  • ½ brown onion (finely diced)
  • 1 tablespoon Screaming Seeds Marrakesh Magic spice blend
  • 3 cups assorted baby tomato medley
  • 1 cup cooked couscous
  • 1 cup baby radishes
  • ¼ cup micro chervil sprigs
  • 15 ml white balsamic dressing
  • 45 ml grapeseed oil
  • ¼ teaspoon salt flakes
  • ¼ cup micro chervil sprigs
  • 30 ml Pukara Estate lemon infused extra virgin olive oil


Using a sharp knife, make 5mm deep score marks at 5mm intervals into the skin of the fish, then refrigerate until ready to grill.

To make the orange cardamom glaze

Combine together in a saucepan the orange juice and flattened cardamom pods. Boil until it’s reduced by a third and that you retain 400g of finely strained liquid. Place the reduced juice into a saucepan and warm up, then sprinkle in the gellan. Increase the heat and blend with a stick blender until it reaches a temperature of 90°C (use a digital probe thermometer). Remove the saucepan to an ice bath and blend with the stick blender until smooth and chilled down. Pass through a fine sieve, cover and refrigerate until required.

To make the tomato and pearl couscous salad

Place the olive oil into a moderately heated saucepan and add in the crushed garlic clove. Sauté for 20 seconds, then add in the finely chopped onion. Cook until soft but not coloured, then add in the Marrakesh Magic spice blend. Cook for 30 seconds then add in the couscous. Sauté for 1 minute, then cover with the hot stock. Stir while bringing it to the boil, turn to a simmer, cover with a lid and cook for 10 minutes. Stir several times, during the cooking process and when cooked stir to loosen the grains. Cool the couscous and refrigerate until required.

For the tomato mix

Wash and halve the baby tomatoes and set aside. Slice the radishes as thin as possible using a mandolin and place in ice water. In a bowl, whisk together the white balsamic condiment and salt flakes. Add in the grapeseed oil, combine and fold through the couscous. Carefully fold in the tomato halves and drained radish slices.

To Present

Heat a heavy frypan and add 30 ml of olive oil. Season the fish well and place them skin side down into the hot pan. Using a spatula, hold the portions down to ensure the skins are making good contact with the pan and oil. Cook for 2 minutes then transfer them (without turning them over), to a hot oven (200°C) for 4 minutes, or until just cooked and moist in the centre.

Drag two lines of orange cardamom glaze onto the plate and spoon a portion of the tomato couscous salad over one side. Top with a fish portion and drizzle half a teaspoon of the lemon oil over the fish. Scatter over a pinch of salt flakes and finish with some of the micro chervil sprigs over the salad.

Chef’s tip – Gellan gum

Gellan is a food gum primarily used as a gelling agent, as it provides a very clear gel and has the most amazing flavour release. It’s used as a thickener and is an alternative to gelatine and agar. It’s produced from a non-animal gel source and is suitable for vegetarian dishes. Store in an air tight jar away from heat, light and moisture.