Pistachio, Cranberry and Orange Stuffed Snapper

Christmas Pistachio, Cranberry and Orange Stuffed Snapper

This is my all-time favourite Christmas recipe! I’ve been making this Christmas Pistachio, Cranberry and Orange Stuffed Snapper for years and years during the festive season and for BBQs, and it’s always a huge crowd pleaser. For me when I think of Australian Christmas, I think of lots of fresh seafood, prawns, oysters, fish, and of course trays of mangoes and cherries. We rarely sat down for a hot Christmas meal unless it was off the BBQ! This whole snapper can easily be done on the BBQ or in the oven. It’s full of beautiful flavours that remind me of Christmas time with oranges, pistachios, cranberries and fresh herbs, and best of all,  it is healthy and colourful!

Pistachio, Cranberry and Orange Stuffed BBQ Snapper
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Ingredients
  1. 1.5-3kg whole snapper -cleaned, de scaled and gutted
  2. 1/2 cup cous cous
  3. 3 oranges
  4. 1 cup dried cranberries
  5. 1 cup pistachios
  6. 1/4 cup chopped fresh thyme
  7. 1/4 cup chopped fresh oregano
  8. 1/4 cup chopped fresh flat leaf parsley
  9. 2 tbsp chopped fresh coriander
Instructions
  1. 1. Pre heat the BBQ (you can use an oven at 200ºC).
  2. 2. Put the cous cous in a large heat proof bowl and pour 1 cup of boiling water over the top, cover with aluminium foil and set aside.
  3. 3. Finely chop all the herbs and add to the cous cous along with ½ of the roughly chopped pistachios and cranberries.
  4. 4. Slice 1 orange and zest and juice 1 other, add the zest and juice to the cous cous mixture.
  5. 5. Place the snapper on 4 slices of sliced orange on a large sheet of baking paper with aluminium foil underneath that is long enough to close over the top of the fish and create a parcel.
  6. 6. Make 4 cuts diagonally into the snapper on both sides about 1cm deep and 1 inch apart.
  7. 7. Stuff the snapper with the cous cous mixture and stuff the outside slits on both sides with cous cous mixture and some extra pistachios and cranberries.
  8. 8. Pour juice of ½ the extra orange over the top and place the remainder of sliced orange on top.
  9. 9. Cover with aluminium foil completely and scrunch the top of the foil on one side so you can open it to check when cooking, try not to have the foil touching the fish too much.
  10. 10. Put the fish onto a tray and the tray into the pre heated BBQ or oven for 45 minutes depending on the size of the fish. I would say at least 25-30 minutes per kilogram of fish.
  11. 11. Serve topped with the extra chopped cranberries, pistachios and some orange zest, and enjoy!
Carrotsticks and Cravings http://carrotsticksandcravings.com/
Christmas Pistachio, Cranberry and Orange Stuffed Snapper

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