Article from RVDaily.
If you are as good a fisherman as I am, it’s just plain lucky if you catch one!
Ingredients
1kg freshly caught saltwater fish – gutted and scaled1 cup chopped mushrooms1 shallot, finely sliced2 tablespoons chopped, fresh parsley (or use 1 tablespoon dried)1 large lemon, cut in halfGarlic saltLemon pepperSalt and pepper1 tablespoon butter
Method
- Lay your fish on a firm surface and cut three diagonal slashes into the thickest part. Do both sides.
- Melt the butter in a pan.
- Sprinkle some garlic salt and lemon pepper on the inside cavity, then brush both sides with a little melted butter (and sprinkle the salt and pepper on the outside as well).
- Fry the shallots and chopped mushrooms in the rest of the butter until soft; then stir in the parsley.
- Slice half the lemon, and lay three slices inside the cavity; then fill with the mushroom mix. Secure with a skewer to close.
- Lightly grease a large piece of heavy foil with butter or oil and lay the fish in the centre. Squeeze over the juice from the remaining lemon half.
- Bring up the sides of the foil loosely around the fish, then scrunch along the top to seal it.
- Place the fish parcel/s on a rack over medium coals or a barbecue, and cook until the fish flakes easily on the thickest part – around 20 minutes per kilogram is a good guide.
