BBQ Lemmon Pepper "Shad" from Coffee Bay (serves 2)
Seems like it's taken forever to have my first bite of scaly goodness. So far, fish, along the Wild Coast have been pretty unremarkable - over cooked mussels, battered KFC tasting line caught pong - but that track record is history - for about 2 quid you can get yourself a fish from a local fisherman - fillet it (Mamma Bat took charge) - wrap in tin foil with heeps of lemon pepper and cloves of garlic and then go right back out and do it again - cause believe me, when your finished, your yearning for one more bite.
1 fresh lemon sliced (juice poured on fish)
1 med Shad fish (I think seabass tastes pretty similar)
1 tsp salt
3 tsp palm sugar
1/2 tsp paprika
handful of crushed black peppercorns
1 tsp of whole pepper corns
hearty drizzle of olive oil
So after you fillet the fish, place each fillet on a tin foil crafted plate and add all the ingredients, by rubbing them into the fish. Close the opening of your tin-foiled fish so none of the juice gets out and cook on a BBQ for about 13 mins on each side (until it's not translucent anymore and it has a nice firm texture).
So after you fillet the fish, place each fillet on a tin foil crafted plate and add all the ingredients, by rubbing them into the fish. Close the opening of your tin-foiled fish so none of the juice gets out and cook on a BBQ for about 13 mins on each side (until it's not translucent anymore and it has a nice firm texture).
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