BBQ Spiced Baby Snapper

July 02, 2017

BBQ Spiced Baby Snapper

Dreaming of fresh seafood in a warmer climate? It may still be winter but don't loose your imagination.  Fish is quick and delicious on the BBQ and a whole snapper has the wow factor at any dinner party.


BBQ Spiced Baby Snapper

Prep time: 15 minutes

Cook time: 23 minutes

Serves 2


2 x 600g Baby snapper, gutted and cleaned 

1tsp cumin seeds, toasted 

1 red chilli, deseeded and finely chopped 

4 Garlic cloves, crushed

2 bay leaves

½ Bunch thyme

2 Lemons, slices and wedges

350ml Audrey Wilkinson Semillon

Murray River pink salt

Freshly cracked black pepper

Extra-virgin olive oil

Vegetable oil



  1. Pre-heat the BBQ to high heat with the hood down.
  2. Place the snappers on a chopping board and score the skin twice on each side with a sharp paring knife. 
  3. In a mortar and pestle, grind the cumin seeds with a good pinch of salt and pepper, then combine with chilli, thyme, lemon slices, garlic and bay leaves.
  4. Layout 2 sheets of double-layered foil, place pieces of baking paper on the foil, and then place the fish on the paper. Rub the fish with the rub mix on each side and fill the cavity with the lemon and thyme, pour 175ml of wine over each fish, and then wrapped the fish tightly in the foil.
  5. Open BBQ hood, and turn BBQ to medium heat; place the foil wrapped snapper BBQ grill and cook for 10 minutes then turn over, cook for another 5 minutes, once cooked remove from the BBQ, and rest for 8 minutes before unwrapping the foil, serve with lemon wedges.


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