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Barbecued Whole Seabass with Fennel

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Preparation Time: 5 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown
Number of servings: 2
This recipe has been visited 813 times
Ingredients:
 2 Seabass (about 300g per person)
 1 Bulb of fennel
 2 Cloves of Garlic
 1 handful(s) Rosemary
This would probably work with trout too. Wonderful tastes as the fennel, garlic and rosemary infuse the fish.
Cooking Steps:
Either use 2 smaller fish or a larger Seabass if you can find one.

Finely chop the fennel, rosemary and garlic. Mix it up and stuff the cavity of the fish with the mixture.

Place the fish in a bbq fish rack (I think that is what they are called, the mesh things!).

BBQ for about 7-8 minutes each side until the fish is cooked.

Don't let the bbq get too hot, otherwise it will scorch the fish skin.

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Wonderful, spicy thai chicken. Ideal for the bbq.
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Posted by: Recipemaster on 01/07/2008 20:09:08
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Posted by: Gragden on 01/04/2008 19:00:51
Don't be put off by the preparation time this is for the marinade - delicious and one for the bbq this summer.
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Posted by: anest on 20/05/2008 19:41:03
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Posted by: Earthling on 22/08/2008 16:13:02
A great fish dish for the summer from Xanthe Clay in the Daily Telegraph