Grilled Snapper, Shiitake, Brown Butter Sauce

Cook Time 20 minutes

Servings 4


1x gold band snapper (approx. 3.5kg)

500g shiitake mushrooms

30ml sherry vinegar

100ml lemon juice

1 bunch parsley

100g butter

2 tbsp extra virgin olive oil

Salt & pepper


Ask your fishmonger to clean and prepare your snapper.

Cut your fish fillets into 4 nice portions and score the skin - the skin should not be punctured all the way through.

Preheat a heavy-based or cast-iron pan over medium heat.

Slice your shiitake mushrooms lengthways and then sauté off, gradually not killing the heat in the pan.

Slice the parsley and reserve.

In a small saucepan heat the butter and stir continually.

When the butter begins to foam add back the mushrooms and season with lemon juice, salt and pepper.

Again, pre-heat a good quality pan. Season both sides of the fish with salt.

Add oil to the pan and cook the fish on the bone side down. That will look better when presenting

The fish fillets will take a total of 4 mins to cook (Cook 3 mins bone side and 1 min skin side) with butter, sherry vinegar and lemon juice.

Add the fish to the serving plate - reheat the butter and mushroom mixture - add the parsley and pour generously over those delicious fish fillets.


Grilled Swordfish with Romesco Sauce


Grilled Skirt Steak Smoked BBQ Glaze