Another hot day, another great evening to bring out the barbie and some Great Australian Seafood! The local fishmonger was selling an absolutely enormous red snapper, which we figured would be enough for six hungry people. I'd bought some great juicy mandarins in the market and thought a citrus-y tang might be appropriate. So we cut it into thin slices and laid them on and in the fish, then put it on the barbecue for a good half an hour - twenty minutes in we were ready to eat, but the fish was just so huge that it still wasn't done :)
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| It doesn't even fit on my largest serving platter! |
The mandarin pieces went lovely and golden, and were edible even down to the peel, if a little awkward. Maybe this dish could be iterated a bit, but it was delicious with the lemon-mustard-seed rice and yet more pepper-and-pomegranate salad.
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