Moroccan-spiced snapper with shredded salad
1600 g, (4x400g whole fish) cleaned
3 tsp, finely grated
2 clove(s), crushed
1 large, shredded
200 g, shredded
½ medium, thinly sliced
¼ cup(s), leaves
freshly squeezed orange juice
- 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.
- Place parcels onto barbecue flat plate and cook, with hood down, for 5 minutes each side or until cooked through.
- 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.