Moroccan BBQ Flounder – Fish

BBQ Recipes, Fish

Ziegler & Brown has some delicious and healthy recipes to cook your Ziggy BBQ. Tip: We recommend using the optional flat hotplate when cooking marinated fish as it protects the burners from falling marinade ensuring no potential flare-ups.

  • Prep Time:10
  • Cooking Time:7
  • Serves:2
Ingredients
  • 1 whole fresh flounder
  • 1 large handful flat-leaf parsley, picked
  • 1 large handful coriander, picked
  • 2 garlic cloves
  • 2 tablespoons apple cider vinegar
  • 1 chilli, deseeded and chopped
  • 1 tablespoon smoked paprika
  • 1 pinch saffron threads (about 10 threads)
  • ½ cup coconut oil, melted
  • 15 Sicilian olives, pitted – to serve
  • 1 tablespoon preserved lemon, finely chopped
  • 2 tablespoons chopped parsley, to serve
  • 2 tablespoons olive oil
Method
  1. Preheat the barbeque on medium – high.
  2. In a food processor, combine the parsley, coriander, garlic, apple cider vinegar, chilli, paprika and saffron, then blend until finely chopped. With the motor still running slowly add the coconut oil and continue to blend until combined. Season the green sauce with sea salt and freshly cracked pepper.
  3. Place the flounder on top of a large platter or dish, pour the marinade over the fish, then flip the flounder to ensure it is coated evenly.
  4. Place the fish skin-side down on the preheated barbeque hotplate and cook for a few minutes on each side.
  5. Meanwhile, place the olives, preserved lemon, chopped parsley and olive oil in a bowl and mix to combine. Season with sea salt and cracked pepper.
  6. Transfer the fish to a platter and spoon the olive dressing over the top.
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