Prep
0-15 mins
Cook
45 MIN
Ingredients
100 g
Quinoa
160 ml
Water
2 tbsp
Chopped coriander
2 tbsp
Chopped mint
1
Bottle 400ml F. Whitlock & Sons Moroccan marinade
1
Long fresh red chilli deseeded chopped
1 tbsp
Fresh lemon juice
1 tbsp
Extra virgin olive oil
2
(approx. 600 to 800 g each) baby snapper cleaned scaled (any whole fish will work)
1
Lemon thinly sliced
2
Bunches broccolini trimmed
200 g
Snow peas trimmed
Instructions
Step 1
Place quinoa and water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is evaporated and quinoa is tender. Add coriander and mint, 1 tsp zest, half the marinade and half the chilli. Stir to combine. Set aside to cool.
Step 2
Combine lemon juice, oil and remaining rind, marinade and chilli in a small bowl. Set aside.
Step 3
Cut 3 diagonal slashes in the thickest part of snapper on both sides. Place two 80cm pieces of foil on the benchtop. Top each with baking paper. Place a fish in the centre of each.
Step 4
Preheat an enclosed barbecue grill on medium-high. Stuff fish cavities with quinoa mixture and season. Top with lemon slices. Wrap fish in foil. Cook with barbecue hood down, turning fish halfway, for 12-14 minutes or until fish are just cooked through.
Step 5
Steam broccolini and beans until tender-crisp. Place fish on a platter with steamed greens.