Zesty Lemon Snapper with Herbed Butter Beans
What a day! I fired up the Firehawk grill and decided to make Zesty Lemon Snapper with Herbed Butter Beans. The whole experience was nothing short of amazing.
I started with the fresh snapper fillets, parsley, dill, bacon, and a bright, zesty lemon. Chopping the herbs and slicing the garlic and onion filled the outdoor kitchen with such fresh aromas.
Heating olive oil in the pan, I sautéed the onions and garlic until they were just right. Adding the bacon, it sizzled and crisped up beautifully. Then came the butter beans, absorbing all those fantastic flavours. The fresh parsley and dill, with a pinch of chilli flakes, brought the dish to life. The beans were earthy, herby, and had just a hint of spice.
The main event was the snapper. I brushed the fillets with a luscious lemon butter mix, and the grill, at 200°C/392°F, worked its magic. The snapper sizzled, releasing a mouth-watering aroma. The live fire gave it a perfect char while keeping it tender and juicy inside.
Plating it all up, I could hardly wait to dig in. The combination of the zesty, tender snapper with the rich, herbed butter beans was incredible. Every bite was a delightful mix of smoky, fresh, and savoury flavours.
Zesty Lemon Snapper with Herbed Butter Beans
Equipment
- Firehawk Kamado Grill Barbeques Galore
- Lump Charcoal, (Hardwood Lump Charcoal) Barbeques Galore
- Heat Resistant Gloves Barbeques Galore
- Long Tongs Barbeques Galore
- Sharp knife Nomad Series 8" Chef Knife The Cooking Guild
- FireBoard 2 Thermometer FireBoard
- Large Castiron Pan
Ingredients
- 2 tbsp olive oil
- 400 g butter beans
- 1 small brown onion thinly sliced
- 2 cloves garlic thinly sliced
- 2-4 rashers short cut bacon roughly chopped
- 1 bunch fresh parsley finely chopped
- 1 bunch fresh dill finely chopped
- salt and pepper to taste
- pinch chilli flakes
- 2 snapper fillets
- 50 g butter
- 1 tbsp olive oil
- 1 zest lemon
- 1 lemon juice
- salt and pepper to taste
Instructions
Prepare the Kamado Grill
- Preheat the Kamado grill to 200°C/392°F.
Cook the Herbed Butter Beans
- Heat 2 tbsps of olive oil in a pan over medium heat on the grill.
- Add the thinly sliced brown onion and garlic to the pan. Sauté until the onion is translucent and the garlic is fragrant, about 5 minutes.
- Add the roughly chopped bacon to the pan and cook until it becomes crispy, about 5-7 minutes.
- Stir in the butter beans and cook for another 3-4 minutes until heated through.
- Add the finely chopped parsley, dill, salt, pepper, and a good pinch of chilli flakes. Mix well and cook for another 2 minutes. Remove from heat and set aside.
Prepare the Zesty Lemon Snapper
- While the beans are cooking, prepare the snapper fillets.
- Melt 50g of butter in a small saucepan on the grill.
- Add 1 tbsp of olive oil to the butter to prevent it from burning.
- Stir in the zest and juice of 1 lemon.
- Season the snapper fillets with salt and pepper.
- Brush the lemon butter mixture generously over both sides of the snapper fillets.
Grill the Snapper
- Place the snapper fillets directly on the preheated grill grates.
- Grill for about 4-5 minutes on each side, or until the fish is opaque and flakes easily with a fork. Brush additional lemon butter on the fillets as they cook for extra flavour.
Serve
- Arrange the herbed butter beans on a serving platter.
- Place the grilled zesty lemon snapper fillets on top of the beans.
- Garnish with additional fresh parsley and dill if desired.
Did you make this recipe?
Let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @aldergrills on Instagram and hashtag it #aldergrills.
