Barbecued Snapper With Roasted Pepper Vinaigrette

  • Prep Time
    30 minutes
  • Cook Time
    25 minutes
  • Difficulty
  • Servings
  • Ideal for
    • charcoal
    • gas
    • Q
    • pulse


For the snapper

  • Snapper steaks, 1 per person, about 25mm thick
  • Extra virgin olive oil
  • Salt
  • Freshly ground black pepper

For the vinaigrette

  • 3 capsicums, preferably red, yellow and orange
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 2 tablespoons finely chopped Italian parsley
  • 1 tablespoon fresh lemon juice
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon tabasco sauce


Step 1
To make the vinaigrette:
Well in advance, cook the capsicums over direct/high heat until the skins are evenly charred on all sides, 10 to 12 minutes, turning every 3 to 4 minutes.

Step 2
Remove them from the barbecue and place in a paper bag; close tightly. Let them stand for 10 to 15 minutes to steam off the skins. Remove the capsicums from the bag and peel away the charred skins. Cut off the tops and remove the seeds. Cut the capsicums into 5mm strips and set aside. In a medium bowl, whisk together the remaining vinaigrette ingredients. Add the capsicum and set aside for up to 24 hours.

Step 3
Lightly brush or spray the snapper steaks with olive oil. Season them with salt and pepper to taste. Cook them over direct/medium heat
until the flesh is opaque in the centre, 2½ to 3½ minutes each side

Step 4
Serve the snapper steaks with the roasted pepper vinaigrette spooned over the top.