serves
4-6
prep
15 minutes
cook
30 minutes
difficulty
Easy
serves
4-6
people
preparation
15
minutes
cooking
30
minutes
difficulty
Easy
level
Shane & Laura recommend pairing this mouth watering Snapper with some and .
Source: Undefined / Kate Shanasy
Shane Delia and Laura Romeo are ready to hook into a main of Grilled snapper, harissa, pomegranate, pine nuts & herbs Source: Undefined / Kate Shanasy
About Weber Store
Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
Ingredients
- 2 kg snapper, skin-on (descaled + pin bones removed)
- 100 g harissa paste
- 100 g toum ( or use store-bought)
- 40 g pomegranate molasses
- 30 ml lemon juice
- 10 g flaked salt
Pomegranate & pine nut dressing
- 1 whole pomegranate, seeds only
- 30 ml extra-virgin olive oil
- 30 g pine nuts
- ½ bunch parsley, picked and washed
- ½ bunch coriander, picked and washed
- 5 g flaked salt
- 30 ml lemon juice
- 20 ml verjuice
Resting time 30 minutes
Instructions
- To create a baste for the snapper, whisk together the harissa, toum, pomegranate molasses and lemon juice.
- Clean your snapper fillet by removing the wing and any sinew in the flesh, and check for any scales.
- Ideally 30 minutes before cooking, lightly oil the skin side of the snapper and season with salt.
- Prepare and preheat the barbecue for indirect cooking over medium heat (190°C to 230°C). If desired, place a large perforate Grill pan on the cooking grill, in the indirect zone to preheat (this will make it easy to manoeuvre your snapper off the barbecue).
- Once the barbecue has preheated, place the snapper, skin side down on the grill pan and using a pastry brush cover the flesh side with the harissa paste. Roast the snapper over indirect medium heat for 25 to 30 minutes, or until cooked through.
- Keep brushing harissa paste on the snapper while it cooks every 10 minutes, or so.
- While the snapper is cooking, make the pomegranate & pine nut dressing. Combine all ingredients together in a bowl.
- Once the fish is cooked through, remove it from the barbecue and place it onto a serving dish.
- Cover the fish with the pomegranate & pine nut dressing and serve.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Shane & Laura recommend pairing this mouth watering Snapper with some and .
Source: Undefined / Kate Shanasy
Shane Delia and Laura Romeo are ready to hook into a main of Grilled snapper, harissa, pomegranate, pine nuts & herbs Source: Undefined / Kate Shanasy
About Weber Store
Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.
