Fish

Grilled fish
with nut filling

60mins
6Servings

DINE LIKE ROYALTY WITH THIS SEAFOOD SPECTACULAR!

ingredients

  • 2 fresh silvers (± 600 g each)
  • Coarse salt
  • Lemon or lime wedges
  • Toothpicks or skewers
FILLING
  • 45 ml (3 Tbsp) butter or margarine
  • 1 medium onion, finely chopped
  • 50 g pecan nuts, coarsely chopped
  • 125 ml (½ cup) fresh breadcrumbs
  • 15 ml (1 Tbsp) chopped fresh mixed herbs or 5 ml (1 tsp) dried herbs
  • 5 ml (1 tsp) Spur Seasoning Salt
  • 5 ml (1 tsp) lemon zest (optional)
  • Freshly ground black pepper, to taste
BASTING
  • 30 ml (2 Tbsp) fresh fennel or dill, chopped
  • 45 ml (3 Tbsp) fresh lemon juice
  • 45 ml (3 Tbsp) olive oil
  • 60 ml (¼ cup) Spur Grill Basting Sauce
  • 2 cloves garlic, crushed
  • 5 ml (1 tsp) Spur Seasoning Salt
  • Freshly ground black pepper, to taste

Method

  1. Sprinkle coarse salt on inside and outside of fish. Leave to stand for about 30 minutes. Rinse off salt and pat dry with a paper towel. Use a sharp knife to slash a few deep cuts diagonally into skin on both sides.
  2. Filling: Heat butter in a medium heavy-based saucepan and sauté onion for a few minutes until soft. Add remaining ingredients.
  3. Stuff fish with the nut mixture and close securely using toothpicks or skewers to ensure that filling does not fall out.
  4. Basting sauce: Mix all ingredients together.
  5. Place fish in an oiled hinged grid over moderate coals and grill for about 15-20 minutes. Turn and baste frequently on both sides with basting sauce until golden brown. Serve with lemon wedges.
  6. Use leftover fish in a salad or phyllo pastry parcels.