BARBECUED SNAPPER WITH
ROASTED PEPPER VINAIGRETTE
Direct/Medium
For the vinaigrette:
3 capsicums, preferably red, yellow and orange
3 tablespoons extra-virgin olive oil
2 tablespoons fresh orange juice
2 tablespoons finely chopped Italian parsley
1 tablespoon fresh lemon juice
½ teaspoon minced garlic
½ teaspoon ground cumin
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ teaspoon Tabasco sauce
Snapper steaks, 1 per person, about 25mm thick
Extra-virgin olive oil
Salt
Freshly ground black pepper
To make the vinaigrette: Well in advance cook the
capsicums over Direct High heat until the skins are
evenly charred on all sides, 10 to 12 minutes, turning
every 3 to 4 minutes.
Remove them from the barbecue and place in a paper
bag; close tightly. Let them stand for 10 to 15 min-
utes to steam off the skins. Remove the capsicums
from the bag and peel away the charred skins. Cut off
the tops and remove the seeds. Cut the capsicums
into 5mm strips and set aside. In a medium bowl,
whisk together the remaining vinaigrette ingredients.
Add the capsicum and set aside for up to 24 hours.
Lightly brush or spray the snapper steaks with olive
oil. Season them with salt and pepper to taste. Cook
them over Direct High heat until the flesh is opaque
in the centre, 2½ to 3½ minutes each side. Serve the
Snapper steaks with the roasted pepper vinaigrette
spooned over the top.
GRILLED FRESH TUNA
Direct/Medium
For the dressing:
6 tablespoons olive oil
2 tablespoons fresh lemon juice
Salt
Freshly ground black pepper
Fresh tuna steaks, one per person, 25mm thick
Olive oil
1½ tablespoons snipped parsley
To make the dressing: In a small bowl combine the
dressing ingredients with salt and pepper to taste.
Set aside. Brush the tuna steaks with olive oil, thor-
oughly coating all surfaces. Cook over Direct Medium
heat until opaque throughout and firm to the touch,
about 4 to 5 minutes each side. Add the parsley to the
dressing, mix well and drizzle a little over each
steak.
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