Spicy grilled line fish

Recipe from: 2/1/1996 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 2
    kg
    whole line fish
  • FILLING
  • 75
    ml
    olive oil
  • 2
    onions, finely chopped
  • 1
    egg
  • 80
    ml
    chopped fresh parsley
  • 2
    ml
    finely chopped fresh rosemary
  • 2
    ml
    finely chopped fresh thyme
  • 375
    ml
    fresh breadcrumbs
  • 60
    ml
    coating crumbs
 

Method

 
1. FILLING: Heat some of the oil over medium heat. Add onion and sauté until soft, about 10 minuets. Transfer to large bowl and cool. Add egg, half the parsley, rosemary and thyme. Combine the crumbs and coating. Mix half of the mixture into the onion mixture. 2. Make two 1 cm deep incisions on each side of fish, spacing cuts about 6 cm apart. 3. Spoon stuffing into cavity (do not pack tightly). Skewer opening closed. 4. TOPPING: Heat 15 ml oil in frying pan over medium heat. Add remaining coating mixture and remaining parsley. Set aside. 5. Prepare coals (medium heat). Brush cleaned grid with oil. Brush fish all over with oil. Line grid with foil and place fish on foil, sprinkle with coating mixture and place over coals to cook until opaque in thickest part, turning once (about 25 minutes). Transfer fish to platter, remove skewers to serve. Serves 6
 

Read more on: fish/seafood
 

You might also Like

NEXT ON FOOD24X
 
 

24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.

Comment on this story
0 comments
Comments have been closed for this article.
 
 
 
 
 
 
There are new stories on the homepage. Click here to see them.