Grilled Fish (Snapper) Recipe On The Otto Wilde OFB Grill
Ingredients:
For the fish:
2 whole snapper
Salt to taste
1 lemon
1 bunch dill
For the veg:
1 fennel bulb
2 tomatoes
olive oil
Salt and Pepper
Method:
Slice the fennel and tomatoes in half.
Coat with olive oil and season with salt and pepper to taste.
Slice the lemon, and chop up the dill.
Salt the interior of the fish.
Stuff the fish with the dill and lemon wedges.
Heat the Otto Wilde Grill for a few minutes on low heat.
Grill the veg on the highest level until done to your liking.
Place the fish on the grill grate and grill them at low heat on Meat-O-Meter level 5 for 2-3 minutes per side until the skin becomes slightly golden.
Remove and place fish on a plate / cutting board to rest for a minute or two before serving.
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