What ever size fish you have, the CrossRay BBQ will cater for any size. Whether you use the bottom or top grill, the CrossRay BBQ will cook it to perfection.
Now, how to cook it! Always make sure you purchase fresh fish from your local trusted fishmonger. This snapper was caught locally near San Remo in Victoria’s Port Phillip Bay and cooked the next day!
Paste it with a little olive oil, plenty of salt and pepper and oregano and place it on a very hot grill. This will ensure the skin lifts nicely when it is time to turn it over.
Get your plate ready, a cold beer on the side and enjoy your meal with friends or family. Opa!
9 Comments
Legendary Australian Greek Mediterranean Masterchef
kyriakos The Leventi Chef
that's a big sob, mutton snapper? no i think something else judging the forehead
so you dont bother oiling your bbq grates then just the fish? because i tried grilling lane snapper a couple times and had oil on both and it still sticks and breaks up ,perhaps the skin of this fish is difficult on the grill ,maybe i need to make it extra heavy on the fish . right now i caught a 2.5lb 17" largemouth bass and i want to try it on the grill to see how it goes , i made a greek sauce of lemon, oil, oregano etc and rubbed the fish with it and added salt and placed some lemon and orange slices in the cavity ,i will be sure to add oil to the fish and the grates before grilling , also have this rub i made that went great on grilled white perch last time so i might sprinkle some of that on the fish before too but i need to make the rub again as im out of it
5:44 what was that you sprinkled on the potatoes? i could not make out what you said, was it oregano?
would be nice if you showed the finished potatoes ,still looked like they had a long while to go
Why is your audio quality so shit?
What an absolutely brilliant video.
This guy is so happy and engaging. No ums or ahs, no dead air, just fantastic presentation and you can tell he loves it.
Well done
Bravo re jack