Download the recipe here.pdf (158.27 KB)

This is so simple and fresh for spring – all cooked on the BBQ in around  hour.  It is a quick and easy meal with a lovely salad full of flavour.

You will need:

• 1 small plate sized Snapper fillet
• 12 ‘or so’ King Prawns                                
• 1 Garlic clove
• 1 Long Red Chili (optional)                                        
• A good splosh of Olive oil 

For the Salad:   

• Some Baby Spinach Leaves                 
• Some Celery Sticks 
• Hand full of parsley (cut up)
• A few mint leaves scattered to serve (tear up big ones – you just want a ‘hint of mint’)
• A few Cherry T omatoes halved
• 8 Radishes (sliced thinly)
• 1 apple (Julienne sliced)
• A splosh of Olive Oil
• A smaller splosh of Red Wine Vinegar
• Half teaspoon Dijon mustard

• Also needed: a light wine like a Chardonnay, SSB or similar & (if required) beer for the BBQ Chef. 

What to do … 

• Remove the heads and peel the King prawns then place in a bowl
• Cut the snapper fillet into chunks and pop into the same bowl
• Crush the garlic clove into the bowl
• Finely slice the red chili and add to the bowl (if you don’t like it too hot, slice down the middle & take the seeds out, if you want just a hint of hot – leave just a few seeds in! Wash your hands straight after handling the chili so you don’t wipe your eyes with juice on your hands)
• Add your olive oil and toss the prawns and snapper thoroughly through the mixture
• Cover with plastic wrap and place in the fridge to marinate for one hour. 

To make the Salad … 

• Wash the radishes and celery and thinly slice them – slice the radishes as finely as you can
• Peel, core and finely julienne the apple
• Wash, then halve the cherry tomatoes, wash and cut up the parsley
• Put all the salad mix in a bowl
• Tear up any big mint leaves or if you have smaller ones like peppermint leaves – use these. Reserve the leaves to sprinkle on the salad later.
• Combine the mustard, olive oil and vinegar together in a bowl to make the dressing.
• Set the dressing aside until you’re ready to serve. Then pour the dressing over and toss together (or leave on the side for people to put their own). 

Have a glass of wine……relax, pop your feet up, grab that magazine you keep looking at but not getting to read and take a quiet break for 15 minutes (how often does that happen!!). When the prawns and snapper have been in the fridge long enough (& you finish the story you’re reading) then …

Ask the BBQ Chef to heat up the BBQ grill to a medium heat then get the MAN LAW BBQ NON STICK SKILLET heating up. Take a beer, the King Prawns & Snapper in the marinade out to the BBQ Chef.

Ask the BBQ Chef to cook the King Prawns & Snapper in the MAN LAW BBQ NON STICK SKILLET.  Pop them into the Man Law Skillet, marinade & all. The oil will be enough to give them a start & some caramelisation and all of the ‘extra’ will go straight down through the holes in the skillet & let that smoky flavor go through your prawns and fish. Give them a toss about until they are all yummy and browned and cooked.

To serve….

• Dress the salad or leave the dressing on the side if you like.
• Serve the salad on a serving plate each and arrange the prawns & snapper beside or on top of the salad.
•  Scatter some mint leaves on top to finish.
• Pour a couple of glasses of wine or beer and enjoy the food and the company & relax!  

Good heavens – don’t tell anyone how easy this was … let them think it took you ages!! Well done!!