Grilled snapper, harissa, pomegranate, pine nuts & herbs

BBQ Season is here! This means we have fired up the grills to bring you a selection of excellent barbecue winners for every occasion. Shane Delia, TV host and owner of Maha restaurant has teamed up with Weber’s Grill Master Laura Romeo, to show you how to get the most out of your barbecue and also maximise on flavour. Watch the videos and you, too, can BBQ to impress.

Grilled snapper, harissa, pomegranate, pine nuts & herbs. Credit: Kate Shanasy

• serves

  4

• prep

  15 minutes

• cook

  30 minutes

• difficulty

  Easy

Shane & Laura recommend pairing this mouth watering Snapper with some Charred flat beans in Toum and Garlic and Curry Leaf Infused Basmati.

Source: Undefined / Kate Shanasy

Shane Delia and Laura Romeo are ready to hook into a main of Grilled snapper, harissa, pomegranate, pine nuts & herbs Source: Undefined / Kate Shanasy

About Weber Store

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.

Ingredients

• 2 kg snapper, skin-on (descaled + pin bones removed)
• 100 g harissa paste 
• 100 g toum (see here for recipe or use store-bought)
• 40 g pomegranate molasses
• 30 ml lemon juice  
• 10 g flaked salt

Pomegranate & pine nut dressing 

• 1 whole pomegranate, seeds only
• 30 ml extra-virgin olive oil
• 30 g pine nuts 
• ½ bunch parsley, picked and washed
• ½ bunch coriander, picked and washed 
• 5 g flaked salt
• 30 ml lemon juice
• 20 ml verjuice

Resting time 30 minutes

Instructions

1. To create a baste for the snapper, whisk together the harissa, toum, pomegranate molasses and lemon juice.
2. Clean your snapper fillet by removing the wing and any sinew in the flesh, and check for any scales. 
3. Ideally 30 minutes before cooking, lightly oil the skin side of the snapper and season with salt.  
4. Prepare and preheat the barbecue for indirect cooking over medium heat (190°C to 230°C). If desired, place a large perforate Grill pan on the cooking grill, in the indirect zone to preheat (this will make it easy to manoeuvre your snapper off the barbecue).
5. Once the barbecue has preheated, place the snapper, skin side down on the grill pan and using a pastry brush cover the flesh side with the harissa paste. Roast the snapper over indirect medium heat for 25 to 30 minutes, or until cooked through.  
6. Keep brushing harissa paste on the snapper while it cooks every 10 minutes, or so.
7. While the snapper is cooking, make the pomegranate & pine nut dressing. Combine all ingredients together in a bowl.
8. Once the fish is cooked through, remove it from the barbecue and place it onto a serving dish.
9. Cover the fish with the pomegranate & pine nut dressing and serve.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Shane & Laura recommend pairing this mouth watering Snapper with some Charred flat beans in Toum and Garlic and Curry Leaf Infused Basmati.

Source: Undefined / Kate Shanasy

Shane Delia and Laura Romeo are ready to hook into a main of Grilled snapper, harissa, pomegranate, pine nuts & herbs Source: Undefined / Kate Shanasy

About Weber Store

Weber Store is where barbecue passion, know-how, hands-on experience, and exceptional customer service come together. It’s the place to find the complete range of Weber barbecues and accessories in an environment, unlike anything you have seen before.