Fast to cook and packed with fantastic flavour, fish is a great choice for BBQs.
Ingredients
Jalapeño Yogurt Sauce
25g Old El Paso™ Green Jalapeños, drained and finely chopped
150g Greek-style natural yogurt
1/2 lime, zest and juice
Paprika Fish
4 whole white fish such as sea bream or tilapia (about 250g weight each), gutted and scaled
1 lime, thinly sliced, plus extra wedges, to serve
4 garlic cloves, peeled and thinly sliced
Handful of fresh coriander sprigs, plus extra to serve
2 tablespoons olive oil
4 teaspoons smoked paprika
Instructions
Preheat the barbeque to a medium-high heat. For the jalapeño yogurt sauce, mix together all the ingredients in a small bowl. Season with salt and freshly ground black pepper. Cover and set aside.
Place the fish on a chopping board. Slash both sides of each fish 3 times with a sharp knife (this helps to get flavour into the flesh and also helps even cooking).
Fill each fish cavity with the lime slices, garlic and coriander sprigs. Drizzle each fish with the oil, sprinkle over the paprika and rub in with your finger tips.
Place the fish in metal fish rack (see Tips). Cook on the barbecue for 5-7 minutes on each side, until the fish skin is crisp and lightly charred and the flesh is no longer opaque and flakes easily. Close the barbecue lid for the last 5 minutes cooking time. Serve garnished with the extra coriander, the jalapeño yogurt sauce and lime wedges for squeezing over.
Expert Tips
Depending on the size of your barbecue and metal fish rack you may have to cook 2 fish at a time.
Replace the coriander with fresh mint, rosemary or oregano, if you like.
