Barbecued Snapper with Mushroom Stuffing

Barbecued Snapper with Mushroom Stuffing

Ingredients

For the stuffing

  • 175g closed-cup mushrooms, chopped
  • 175g chestnut closed cup mushrooms, thinly sliced   
  • 4 red snapper or grey mullet, gutted & scored diagonally
  • 2 shallots, thinly sliced
  • 1 lime, zest 
  • 2 limes, juice

To serve

  • 1 lime, cut into wedges
  • Mixed salad leaves

Method

  1. Mix mushrooms, shallots, grated rind and lime juice together. Use to stuff the fish. Keep the remainder for a side salad. 
  2. Put the fish in barbecue wire baskets or wrap in lightly oiled foil. Cook on the BBQ, or under a pre-heated grill, for 10-15 minutes on each side.  
  3. Serve with wedges of lime and salad leaves mixed with remaining mushrooms.

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