GutRx Lemon And Lime BBQ Snapper
- Servings -
- My Notes -
- 1 large Red Snapper - cleaned and scaled
- 1 tablespoon Coconut Oil - for greasing
- 2 Lemon - sliced
- 2 Lime - sliced
- 1 handful Fresh Parsley
- 0.75 inch Fresh Ginger - sliced
- Heat the BBQ to medium heat.
- Lay out the foil so that it is large enough to cover the snapper. You may need to wrap two pieces of foil around the fish if it is too large.
- Grease the foil with some coconut oil. This will help prevent the fish from sticking to the foil during cooking.
- Lay 1/3 of the lemon and lime slices down on the foil. Top with the fish. Insert 1/3 of the lemon and lime slices into the cavity along with the parsley. Top the fish with the remaining lemon and lime. Sprinkle with salt and pepper.
- Wrap the foil around the fish, ensuring it is
- wrapped securely.
- Place the fish on the BBQ. If you have a lid, close the lid during cooking to ensure the fish is cooked evenly. If you do not have a lid, you will need to turn the fish over halfway. Depending on the size of the fish, and the heat of your BBQ, you may need to cook it for 20–40 minutes.
- To check if the fish is cooked through, carefully unwrap a section of the fish and gently pull away the flesh at the deepest part. If it is opaque all the way through, the fish is cooked. Remove from the heat and serve immediately.
works well with Italian-style pan-fried broccoli and French-style salad.