Snapper Fillets with Lemon and Coriander
|Chopped fresh ginger||1 Teaspoon|
|Crushed garlic||1 Teaspoon|
|Finely chopped coriander||2 Tablespoon|
|Olive oil||2 Tablespoon|
|Lemon juice||1 1⁄2 Tablespoon|
|Snapper fillets||500 Gram (1 Pound, 4 Portions)|
1. Mix the first 5 ingredients together in a shallow dish. Place the fillets in the dish and turn to coat well. Cover and stand 10-15 minutes.
2. Heat the barbecue to medium/hot and oil the grill bars. Place a sheet of baking paper over the bars and make a few slashes between the grill bars to allow ventilation. Place the fish on the paper and cook for 3-4 minutes each side according to thickness. Brush with marinade during cooking. Remove to plate. Heat any remaining marinade and pour over the fish.