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
Instructions:
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.
Filling: Heat butter in a medium heavy-based saucepan and sauté onion for a few minutes until soft. Add remaining ingredients.
Stuff fish with the nut mixture and close securely using toothpicks or skewers to ensure that filling does not fall out.
Basting sauce: Mix all ingredients together.
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.
Use leftover fish in a salad or phyllo pastry parcels.