Barbecued Snapper with Fennel and Lemon and garlic Saffron Mayonaise

Barbecued Snapper with Fennel and Lemon and Garlic and Saffron Mayonnaise.

Serves 4-6

This is such a lovely way to cook fresh fish.

Ingredients

2 kg snapper filleted and bones removed
1 small fennel bulb thinly sliced
1 lemon thinly sliced
salt and pepper
1 cup of good quality mayonnaise
1/2 teas saffron threads
1 clove garlic minced
juice 1/2 lemon

Method

For the saffron Mayonnaise combine the saffron in a bowl with juice of 1/2 lemon, let it infuse for 5 minutes.
Add the mayonnaise and garlic to the saffron and set aside.
Preheat a barbecue to high heat.
To prepare the fish, lay the snapper skin side down, season with salt and pepper.
Lay the fennel and lemon slices over one fillet and sandwich together withe the other fillet skin side out.
Tie together with kitchen string then grill on a flat plate for 10 minutes each side, only turn once.
When cooked remove the string and transfer to a serving plate , serve with the saffron mayonnaise.