Whole Fish With Lemon Herb Butter
|Whole white fleshed fish||2 Kilogram|
|For herb butter|
|Butter||80 Gram, softened|
|Chopped parsley||1 Tablespoon|
|Thyme leaves||3 Teaspoon|
|Chopped chives||1 Tablespoon|
|Grated lemon rind||2 Teaspoon|
|Lemon||1 Small, sliced|
PREPARE WEBER (kettle) barbecue for indirect cooking at moderate heat (normal fire).
1.Wash and scale fish; pat dry with a paper towel.
Place fish on a large sheet of oiled aluminium foil.
2.To make Herb Butter: Blend butter, herbs and lemon rind in a small bowl; beat until smooth.
Spread half of the butter mixture inside the cavity of the fish.
Transfer the remaining butter mixture to a serving bowl.
3.Lay lemon slices over the fish, enclose fish in foil and place on barbecue grill.
Cover, cook 1 hour or until flesh flakes back easily with a fork.
Serve with extra Herb Butter.