Pre-preparing sauces or condiments prior to hitting the road is a surefire way to avoid dull meals on the road. An olive oil based sauce such as this chimichurri or a salsa verde will keep in the fridge for up to a month, or can be frozen into ice cube trays for longer trips. Drizzle it over anything from eggs and vegetables, to barbecued meat or seafood; it’ll bring a fresh flavour punch to elevate your food game on the road.
RECIPE BY: Sam Goodwin for Dometic eMag
SERVES: 4
PREPARATION: 20 minutes
COOKING: 20 minutes
INGREDIENTS
Chimichurri
1/2 bunch parsley, finely chopped
1/2 bunch coriander, finely chopped
2 garlic cloves, minced
2 long red chillies, finely chopped
Zest of 1 small lemon
1/4 cup red wine vinegar or lemon juice
1/2 cup good quality extra virgin olive oil
BBQ Snapper
1-1.5kg snapper (or similar), scaled & gutted
2 tbs vegetable oil
To make chimichurri, combine herbs, garlic, chillies, lemon zest and red wine vinegar in small bowl. Gradually mix in olive oil. Season to taste with salt and black pepper. Store refrigerated in an airtight jar for up to a month, or freeze into ice cube trays for up to 6 months.
To prepare your fish, score both sides of the fish 4-5 times with a sharp knife, then rub with oil all over and season generously. Stuff the cavity with any excess stalks from herbs, and slices of lemon.
Heat barbecue or a char-grill pan on a medium-high heat. Lightly oil grill or pan. Barbecue fish for 7-8 minutes on each side, until lightly charred and just cooked through. Season to taste, squeezing over lemon lime juice, and scattering with excess coriander and chilli.
Serving suggestion: serve with a potato salad, and/or a fresh mango and chilli salsa.
Tips;
For extra crispy skin, and to prevent sticking, pat dry your fish with paper towel, then leave it uncovered on a rack in the fridge for 2-3 hours prior to dry prior to scoring.