BBQ Charcoal Snapper with fresh summer herb salad, chilli and asian soy dressing
Welcome to Tarra Queenscliff, where the charm of the seaside meets the warmth of our kitchen. Today, we're sharing a slice of our culinary heart: the BBQ Charcoal Snapper, done in a way that marries our philosoph- Simple done extrodinarily well! This dish is known for its honest flavours and the joy it brings to a summer meal.
Our approach to this recipe is straightforward, focusing on the natural goodness of the ingredients. The snapper, a beloved catch from our local waters, is prepared with care, cleaned, descaled and ready for the grill. We score the fish lightly, allowing for the marinade of olive oil and sea salt to penetrate, enhancing its delicate taste.
On the grill, the snapper takes on a smoky character, the kind that reminds you of relaxed beachside barbies with good company. It's about the simple pleasure of grilling – the hiss of the oil, the crackle of the skin, and the perfect char that comes from patient cooking.
While the fish rests, we toss together a fresh summer salad. The greens – mint, coriander, Thai basil – are picked and washed, then gently mixed with just-sliced chillies. It's a burst of colour and freshness that complements the richness of the snapper. The dressing is no-fuss and full of flavour. We whisk together soy sauce, fish sauce, a dash of vinegar, some sugar, and a good pour of extra-virgin olive oil. It's a dressing that's bold yet balanced, ready to bring the dish together.
To assemble, we lay the grilled snapper as the centrepiece, drizzle it with a bit of lemon, and then spoon over the soy dressing. The final touch is the herb salad – a crowning glory that's as pleasing to the eye as it is to the palate. And that's our BBQ Charcoal Snapper with Fresh Summer Herb Salad and Asian Soy Dressing. It's a testament to the quality of simple ingredients and the beauty of summer cooking.