is one of the recipes which we have been given
permission to reproduce by another of the UK recipe
It is a big site with a wealth of information
and recipes, as well as
a first class barbecue section for the summer.
If you would like to have a look at their website
a look at Florence Sandeman's (who is the Editor
page to find out why and how she gained her
passion for cooking.
the basting / serving sauce:
120ml / 4 fl.oz. Olive Oil
3 tbsp Lemon Juice
1 Garlic Clove, crushed
1 tbsp Freshly chopped Oregano
2 x 675g / 1 1/2lb Red Snapper, cleaned and
Salt and Pepper
a small bowl, combine all the basting sauce
ingredients until well blended. Set aside for
at least 1 hour at room temperature to allow
the flavours to develop.
the fish both inside and out with the oregano,
salt and pepper.
over hot coals for 30 - 40 minutes depending
on the thickness of the fish, turning 3 or 4
times and basting frequently with the remaining
serve - transfer to serving plates and drizzle
with any remaining basting sauce.