- 2 tbsp runny, liquid honey
- 4 fresh limes, zest and juiced
- 1 tbsp olive oil
- 1 tbsp Simon Gault Home Cuisine kiwi seasoning
- 1 tsp Simon Gault Home Cuisine fish stock concentrate
- 1 tsp Italian flat-leaf parsley, chopped
- 1 whole snapper, gutted, trimmed and scaled (ask your fishmonger to do this for you)
- small bunch of Italian flat-leaf parsley
- 1 lemon
In a small saucepan over a gentle heat, heat the honey, lime juice and zest, olive oil, Simon Gault Home Cuisine fish stock and Simon Gault Home Cuisine kiwi seasoning until the honey dissolves. Remove from the heat, set aside to cool and add the flat-leaf parsley.
Place a layer of tinfoil on a chopping board and place the snapper on top. Using a pastry brush, coat the inside of the fish with the marinade. Fill the gut cavity with sliced lime and a small bunch of Italian parsley.With the remaining marinade generously coat the outside of the fish on both sides. Fold the sides of the tinfoil up and crimp it together tightly at the top and leave to marinate for at least 30 minutes.
Preheat the BBQ to a medium high heat, then place the fish on the BBQ and cook for approximately 10 minutes per side, depending on the size of the fish.
Transfer to a serving dish, pouring the extra juice over the top of your snapper. Serve with lemon wedges, chopped parsley and a drizzle of extra virgin olive oil.