1 (2.75-pound.) whole
white fish, cleaned, gutted and scaled
2 cloves garlic, peeled
1 small piece lemon grass, smashed
3 tablespoons olive oil
1 lemon, juiced
2 tablespoons coriander seeds, coarsely ground
1 tablespoon cracked black peppercorns
1 pound large green king prawns
1/4 cup dry breadcrumbs
Kiwi Raita:
1 (8-ounce) container plain yogurt
3 green kiwifruit, peeled and diced
1 tablespoon finely chopped fresh mint
2 tablespoons chopped fresh mint
Rinse the fish thoroughly,
drain briefly then pat dry with kitchen paper. Put the garlic
and lemon grass inside the cavity.
In a small bowl blend
the the olive oil, lemon juice and three quarters of a teaspoon
of salt.
Mix the ground coriander
seeds and cracked pepper together on a large plate and press
the mixture onto the fish. Open up a fish grill, oil it lightly,
and put in the prepared fish. Secure the clamp. Put the fish
on the barbecue over a glowing bed of coals, or over a medium
heat on a gas barbecue. Cook 20-30 minutes, turning and basting
three or four times with the lemon and oil mixture.
To check if the fish is
cooked, insert a knife in the meatiest part; the flesh should
nearly be white all the way to the bone (it will continue to
cook as it stands). Carefully turn the fish onto a serving plate
and serve immediately with the prawns and ZESPRI™ Kiwifruit
sauce
Prepare the prawns in
advance. Twist off the heads, then peel off the shells, leaving
the small piece of shell on the tail intact. Slit down the back
of each prawn with a sharp knife and gently extract the black
or red vein. Rinse and pat dry with kitchen paper. Thread onto
skewers. A few minutes before the fish is ready, coat the prawns
with crumbs. Cook the prawns briefly, on an oiled barbecue plate
(cook them on the coolest part of the plate), until just cooked
through and golden in color.
Alternatively, cook whole
prawns or scampi; rub with oil and cook several minutes on a
barbecue plate, or till just cooked through.
Meanwhile, make the raita.
Mix everything together in a bowl, reserving some of the Kiwifruit
for the top of the raita. Season to taste with salt. Transfer
to a small serving bowl and garnish with chopped Kiwifruit.
Transfer the barbecued
seafood to a platter and serve with the raita.
Makes 6 servings.
Recipe and photo courtesy
of Zespri™ New Zealand Kiwifruit.
