Prep Time
-
Cooking Time
-
Serves
-
Fuel
Gas
Ingredients
Method
01.
Wash and dry the fish.
02.
Make shallow cuts on each side of the fish and place in shallow dish.
03.
Combine oil, lemon juice and garlic and pour over the fish.
04.
Marinate for 4 hours. Turn fish occasionally.
05.
Preheat BBQ to 250ºC with lid down (lighting all burners first).
06.
On a 4 burner BBQ, turn off two centre burners. Turn down to low the two outside burners.
07.
If using instead a 2 burner BBQ, preheat to 250ºC, then turn one burner off and keep the other burner on low.
08.
Temperature will then drop to around 150-180ºC and BBQ is now ready for cooking your fish.
09.
Heat a frying pan or wok cooker on a side burner.
10.
Place butter and oil in pan.
11.
Add onion and capsicum and cook until softened.
12.
Add pecans and parsley. Heat for 2 minutes and season to taste.
13.
Remove the fish from the marinade.
14.
Fill the cavities with stuffing. Secure openings with toothpicks.
15.
Position fish on greased alfoil and then place in Bar-B-Chef Fisharoo Grill Basket.
16.
Arrange onto the grill over a burner, which has been turned off for cooking your fish indirectly.
17.
Cook for around 20-30 minutes or until the fish flakes easily.
18.
Baste occasionally with marinade. Garnish with cooked carrot strips and any remaining stuffing.
