Barbecued snapper with dill and lemon
Australian Gourmet Traveller summer seafood recipe for barbecued snapper with dill and lemon.
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Cooking tools:
- Food processor
- Grill
- Filleting knife
- Butcher's twine
- Oven
- Aluminum foil
- Chef's knife
- Cutting board
- Serving platter
Ingredients
- 1 snapper (3kg), filleted and bones removed
- ½ tsp each freshly ground black pepper, ground dry-roasted coriander seeds and ground dry-roasted dill seeds
- 1 bunch dill, sprigs picked
- 1 lemon, thinly sliced
- Caramelised garlic aioli
- 1 garlic head
- 2 egg yolks
- 1 tsp Dijon mustard
- 1 lemon, juice only
- 300 ml olive oil
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