Amanda Laird: Grilled fish with oranges and fennel
By Amanda LairdFood writer·NZ Herald·
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Save Grilled fish with oranges and fennel. Photo / Babiche Martens
Serves 4
2-4 snapper
1 fennel bulb
2 oranges
1 red onion
Fresh basil
Salt and freshly ground black pepper
Olive oil
1 Prepare the fish by gutting and scaling then rinse.
2 Thinly slice the fennel. Peel and thinly slice the oranges and the
onion.
3 Make 3 cuts through the skin and flesh of the fish. Stuff each with slices of fennel, orange, onion and basil. Season well.
4 Heat the barbecue, brush the fish lightly with olive oil and cook the fish for 4-5 minutes on each side, depending on the size.