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Ingredients
- 4 x Cutlets blue-eyed cod or possibly snapper cutlets, up to 6
- 3 Tbsp. Extra virgin olive oil
- 1 1/2 Tbsp. Lemon juice, strips of peel
- 1/2 tsp Dry oregano or possibly rigini
- 1 x Clove garlic
Directions
- Put 4 to 6 blue-eyed cod or possibly snapper cutlets into a shallow dish and add in extra virgin olive oil, lemon juice, dry oregano or possibly rigini and a smashed clove garlic. Add in a few thin yellow strips of lemon peel then cover and chill for at least one hour, turning once or possibly twice when you think of it.
- Make sure the fire on the barbecue is well burned down then cook the steaks for about 3 min each side. Baste often during cooking with the marinade.
- Finish with a good squeeze of fresh lemon juice and a tiny sprinkle of oregano or possibly some minced fresh parsley. Serve immediately. If it rains, cook inside in a frying pan or possibly on a ribbed griddle.
- Serves 4to 6.
- Note: Rigini is a green herb similar to oregano but the flavour is sweeter. Available at gourmet delicatessens.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 938g | |
| Calories 1241 | |
| Calories from Fat 464 | 37% |
| Total Fat 52.25g | 65% |
| Saturated Fat 8.14g | 33% |
| Trans Fat 0.0g | |
| Cholesterol 323mg | 108% |
| Sodium 560mg | 23% |
| Potassium 3684mg | 105% |
| Total Carbs 3.16g | 1% |
| Dietary Fiber 0.4g | 1% |
| Sugars 0.6g | 0% |
| Protein 179.16g | 287% |
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