BBQ Red Snapper with Grilled Olive Salsa and Couscous Salad

Home / Recipes / BBQ Red Snapper with Grilled Olive Salsa and Couscous Salad

06 Feb 2023

55 Minutes | easy | Serves 2

This BBQ red snapper is served with a salsa made using grilled olives, which are a really fun addition to any grilled fish or chicken dish. They also make an interesting appetiser. We like to serve this dish with a couscous salad, but potatoes or another grain such as freekeh would also be lovely.

Ingredients

2 red snapper fillets
150g couscous
Handful mint leaves, chopped
Handful coriander leaves, chopped
50g walnuts, chopped
6 dried apricots, finely chopped
1 red pepper
4 spring onions, finely sliced
100g feta, crumbled
1 tablespoon pomegranate molasses
1 tablespoon chilli flakes
1 tablespoon lemon juice
2 tablespoons extra virgin olive oil
12 green olives (pitted)
1 small red onion, finely chopped
1 handful parsley leaves, finely chopped
½ preserved lemon, rind only, finely chopped
Squeeze of lemon juice
Extra virgin olive oil, to loosen

Directions

Preheat BBQ

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high.

Char olives

Cover the couscous with water (just enough to cover), then cover and set aside to steam. Thread the olives onto skewers and place over direct heat. Grill for 10-15 minutes until well charred.

Blacken red pepper

Add the red pepper to the BBQ and cook until blackened all over, then cover with clingfilm for 5 minutes before skinning and finely chopping.

Make salsa

Finely chop the olives and mix with the remaining salsa ingredients (red onion, parsley leaves, preserved lemon, lemon juice, extra virgin olive oil), adding enough oil to loosen the mixture.

Make couscous dressing

Make the dressing for the couscous by combining all the ingredients (mint leaves, coriander leaves, walnuts, dried apricots, red pepper, spring onions, feta) in a clean lidded jar or bowl and shaking or whisking to combine.

Combine

Combine the cooked couscous with the other ingredients, the chopped red pepper and the dressing.

Cook fish

Pat the fish fillets dry and rub with a little oil and season with salt. Cook over direct medium heat for a few minutes each side, or until cooked through. Take care not to overcook the fish.

Serve

Serve the fish with the salad and salsa.

You could use any fish for this recipe, such as red mullet, cod, haddock or even small fish such as sardines. Or, try the salsa with grilled chicken.

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

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