By Mitzie Wilson
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On to four separate pieces of aluminum foil you place one of the four red snapper fillets (skin side down) and pour over some of the mixture you have just made. Then sprinkle over the top of this some of the carrots, cilantro and green onion. Then bring up the sides of the aluminum to seal the fish inside. But don’t secure the packets too tightly as you need to allow some of the steam produced as the fish cooks to escape. 4. As soon as the barbecue has heated up place the Thai red snapper packets on the grill and cook for between 8 and 10 minutes.
Then place to one side, as you will need them in a minute. 2. Next take too large pieces of aluminum foil and on to these place the fish fillets then on top of these place ½ tablespoon of the butter, half the vegetables and half of the tarragon. Then tightly wrap the foil around each piece and place on the grill of the barbecue. 3. Grill each piece of fish on a medium heat for between 12 and 18 minutes. How long you cook them for will depend on how thick each fish fillet is. The thicker the fillet then the longer they will need to remain on the barbecue.
Ingredients 680grams Halibut Steaks Cut Into 1 Inch Chunks 1 Large Bell Pepper Cut Into 1 Inch Squares 1 Large Red Onion Cut Into 1 Inch Squares 120ml Fresh Lime Juice 4 Tablespoons Olive Oil 3 Tablespoons Fresh Finely Chopped Cilantro 2 Tablespoons Sugar 1 ½ Teaspoons Serrano Pepper Minced (It is important that you wear gloves when dealing with this type of pepper) Instructions 1. In a small bowl place the lime juice, 2 tablespoons of olive oil, sugar, Serrano pepper and the sugar and combine well together until all the sugar has dissolved.
Barbecue recipes by Mitzie Wilson