Do you enjoy a spot of fishing? So do we, there's nothing like freshly caught and cooked fish, and below you can find my favourite BBQ marinade recipe from ABC Melbourne's chef Manuel Parianos, barbecued marinated snapper steaks.
What little of the Snapper we didn't manage to eat was immediately vacuum sealed and frozen to keep it as fresh as possible. Fish oils deteriorate much faster than the fat found in meats such as pork, beef or chicken. By vacuum sealing fish in our vacuum sealer bags or rolls, you can preserve all the natural goodness and taste of your fish for between 4 to 6 days in the refrigerator or in the freezer for up to 2 years.
If you take your vacuum packing machine with you, ZeroPak Dualvac 12 volt model, you can vacuum seal your fresh catch before you even head home. Vacuum seal your fish whole, or filleted, and place in a cooler with ice packs for transportation, ensuring no smells and no freezer burn when you get home and freeze. Remember to note the date on your catch, it will last up to 2 years in your freezer!
Our Commercial food vacuum sealer is proving popular for both hunters and fishermen because of its function to marinate food in a few minutes using our 2.5L Square Canister.
Free Recipe: Barbecued Marinated Snapper Steaks
2 snapper steaks, 200-250 grams each
1/2 cup olive oil
1 lime juiced
2 tablespoons fresh basil leaves chopped
2 tablespoons fresh continental parsley chopped
1 spring onion finely chopped
Freshly ground salt and pepper to taste
Wrap snapper steaks in a paper towel to absorb excess moisture. In a Vacuum canister mix the olive oil, lime juice, basil leaves, spring onion and salt and pepper together. Place the snapper steaks in and cover all over with the marinade. Vacuum seal the canister and place in the fridge for 1 hour.
Start the BBQ and get the hot plate nice and hot. Take out the fish out of the fridge for 5 minutes before you place on the hot BBQ. Place snapper steaks on the BBQ plate and sear for about 2 to 3 minutes on one side then carefully turn over once.
When the fish is white and opaque and is just starting to fragment, carefully remove from the BBQ. Place on a plate and sprinkle the fresh chopped parsley over and serve with a fresh salad.