Grilled Fish with Nut Filling

Grilled Fish with Nut Filling

A healthy meal for you and your loved ones!

Dine like royalty with this seafood spectacular!

Cooking Time: 1 hour | Serves: Serves 4-6 |

Ingredients

2 fresh Silvers (+/- 600g each)

Coarse salt

Lemon or lime wedges

Toothpicks or skewers

 

Filling

45ml (3 Tbsp) butter or margarine

1 medium onion, finely chopped

50g pecan nuts, coarsely chopped

125ml (1/2 cup) fresh breadcrumbs

15ml (1 Tbsp) chopped fresh mixed herbs or 5ml (1 tsp) dried

5ml (1 tsp) Spur Seasoning Salt

5ml (1 tsp) lemon rind (optional)

Freshly ground black pepper to taste

 

Basting

30ml (2 Tbsp) fresh fennel or dill, chopped

45ml (3 Tbsp) fresh lemon juice

45ml (3 Tbsp) olive oil

60ml (1/4 cup) Spur Basting Sauce

2 gloves garlic, crushed

5ml (1 tsp) Spur Seasoning Salt

Freshly ground black pepper to taste

 

 


Instructions

  1. Sprinkle coarse salt on inside and outside of fish. Leave to stand for +/- 30 minutes. Rinse salt off and pat dry with a paper towel. Use a sharp knife to slash a few deep cuts, diagonally into skin on both sides.
  2. FILLING: Heat butter in a medium heavy-based saucepan and sauté onion for a few minutes until soft. Add all remaining ingredients.
  3. Stuff fish with the nut mixture and close securely using toothpicks or skewers to ensure that filling does not fall out.
  4. BASTING: Mix all ingredients together.
  5. Place fix in oiled hinged grid over moderate coals and grill for +/- 15-20 minutes. Turn and baste frequently with basting sauce on both sides until golden brown. Serve with lemon wedges.

Variations

  • To grill in oven, place under a preheated grill (+/- 15 cm under element) and grill for +/- 15 minutes on both sides, or until golden brown.
  • Substitute the Silvers with other fish, such as Yellowtail, Angelfish, Dorado or even Hake.

 


Cooking Tip

Use left-over fish in a salad or phyllo pastry parcels.

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