Grilled Fish Pinwheels with Fennel and Radish Salad
This is our new favourite way to grill fish fillets. Rolling the fillets into a pinwheel increases the thickness of the fish, so you can cook the fish longer on each side, resulting in deep caramelised grill marks. The fish releases easily from the grill, there’s less risk of overcooking plus the fish stays juicer. Customise the flavours
If you are using wooden skewers, soak in water for 30 minutes.
For the fennel and radish salad; Cut the fennel into wedges, add the fennel to a medium bowl and coat with olive oil, salt and pepper. Save the small fronds to add to the salad later.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl combine the garlic, mint, zest from a lemon, olive oil, salt and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.
Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
Assemble the salad with the grilled fennel, sliced radish, chopped radish and capers, small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.
The final recommended doneness temperature for white fish is 54°C. Keep in mind the internal temperature will continue to rise 3°C to 6°C while it is resting.
Ingredients
Directions
If you are using wooden skewers, soak in water for 30 minutes.
For the fennel and radish salad; Cut the fennel into wedges, add the fennel to a medium bowl and coat with olive oil, salt and pepper. Save the small fronds to add to the salad later.
Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).
Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl combine the garlic, mint, zest from a lemon, olive oil, salt and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.
Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
Assemble the salad with the grilled fennel, sliced radish, chopped radish and capers, small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.
The final recommended doneness temperature for white fish is 54°C. Keep in mind the internal temperature will continue to rise 3°C to 6°C while it is resting.