Whether you catch your own or head to the fish market, there’s nothing better than seafood cooked in the great outdoors. There’s a job for everyone when cooking over fire and somehow that just makes everything taste better.
Stuffing the fish with fresh Australian basil, dried pepperberry (also known as mountain pepper), and lemon makes for a juicy, fragrant, citrusy, and peppery experience. If these aren’t things you can find easily, use your choice of preferred herbs and spices.
Ingredients
- Whole fish – gutted and descaled
Ingredients are per fish:
- 10 fresh kawakawa leaves
- 2 sliced lemons
- 1 tsp dried horopito
- 3 Tbsp olive oil per fish
- 1 tsp salt, or more to taste
Method
Pat the whole fish dry inside and out.
Cut four vertical slits in the skin and through the flesh on each side of the fish.
Sprinkle the inside of the cuts with salt then stuff with ripped-up kawakawa leaves (remove the little stem first) and slices of lemon. Stuff the middle of the fish with remaining kawakawa, lemons slices, and salt.
Liberally drizzle in olive oil and sprinkle each side with salt and dried horopito, rubbing it all in well with your hands.
Heat your Grande Pan over coals till smoking hot, then drizzle in a little olive oil and lower the whole fish into the pan. Depending on the size of your fish, fry for 10 to 15 minutes on each side. If the fish is cooking faster than you want it to, place the lid on the pan and remove it from the coals to cool down a little or slosh some cold beer, wine, or water into the pan to slow down the heat. Use two fish slices to carefully turn the fish over.
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