Moroccan-spiced snapper with shredded salad
2
Points®
Total time: 30 min • Prep: 20 min • Cook: 10 min • Serves: 4 • Difficulty: Easy
Kohlrabi is a member of the cabbage family with a turnip-like bulb. It has a sweet cabbage flavour with a slight peppery note.
Ingredients
Snapper, raw
1600 g, (4x400g whole fish) cleaned
Moroccan seasoning
1 tbs
Fresh ginger
3 tsp, finely grated
Garlic
2 clove(s), crushed
Olive oil
1 tbs
Carrot(s)
1 large, shredded
Kohlrabi
200 g, shredded
Red onion
½ medium, thinly sliced
Fresh coriander
¼ cup(s), leaves
Freshly squeezed orange juice
2 tbs
Lemon juice
2 tbs
Instructions
1
Preheat a hooded barbecue over medium heat (see note). Using a sharp knife, make 3 shallow cuts across thickest part of fish on both sides. Combine Moroccan seasoning, ginger, garlic and half the oil in a small bowl. Rub spice mixture over fish and into cuts. Cut 4 sheets of baking paper and 4 sheets of foil large enough to wrap fish. Top each piece of foil with a piece of baking paper. Place fish on paper and fold both layers to make a parcel, pinching edges to seal.
2
Place parcels onto barbecue flat plate and cook, with hood down, for 5 minutes each side or until cooked through.
3
Meanwhile, combine carrot, kohlrabi, onion and coriander in a large bowl. Drizzle with combined juices and remaining oil and toss to combine. Serve salad with fish.
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