Kind of gardening: probably uses herbs etc growing in garden???

Don’t know which fish it will be, but I want a simple stuffing for a whole fish that’s going to be wrapped in foil and baked in the BBQ, please.

For chickens, I use half a lime in the cavity and it comes out beaut…I want a stuffing ingredient/s like that, please…something that will suffuse the fish so it still tastes fishy but has that “something”…

coriander, sage , parsley, dill..
Any one of those with onion lemon and black pepper would be great for fish.

Other’s too once I think of them..italian mixed herbs for oily fish…

fennel leaves?

kaffir Lime leaves?

or lemon grass.

Lemon thyme is good as well.

Thanks all, lemon thyme looks good to me BubbaLouie…thanks for the tip re oily fish Happy Potter…not sure when I’ll find out what type of fish it is…I think this might be for this weekend

How would you do Italian Mixed Herbs?

Dinetta said:

Thanks all, lemon thyme looks good to me BubbaLouie…thanks for the tip re oily fish Happy Potter…not sure when I’ll find out what type of fish it is…I think this might be for this weekend

I’ve never used it in the cavity but it’s lovely piled on top of a mild tasting fish fillet and the lot wrapped in foil and baked. Sea Perch is my fav but it’s become so expensive.

It may not be a strong enough flavour for a fishier fish.

Dinetta said:

How would you do Italian Mixed Herbs?

Make a herb butter , or if using less fat, then olive oil spray the cavity then sprinkle with ther herbs and sliced tomato, black pepper.

Red Emporer

Dinetta said:

Red Emporer

Baked Red Emperor in Banana Leaves

1 × 2kg red emperor
2 cups fresh breadcrumbs
1 small onion, finely chopped
1 tspn dried sage
1/2 cup mushrooms, finely chopped
1/2 cup currants
2 tblspns toasted pinenuts
salt and pepper to taste
3 tblspns butter, melted
(more maybe needed to bind mixture)

Place in cavity of fish and secure opening with skewer. Wrap fish in washed wet banana leaves and place in a greased baking dish. Cover with foil. Bake 180C for 45-60 mins or until flesh flakes. Note fish may be barbequed until flesh flakes.

From The Fresh Seafood Book by Cheryl Goodman and Vo Bacon

Other suggested seasonings: avoid strong herbs ans spices. Use chives, dill, parsley, tarragon, sage, coriander, lemon thyme, lemon, lime and orange juice, mayonnaise, sour cream, white wine, French dressing, nuts.

HI BlueGreen, thanks for that recipe.

I was Chopin when you put it up, and have decided on thin slices of lime (with cracked black pepper) on the outside, and wilted parsley with lemon quarters, cracked black pepper and garlic chives in the cavity…this will be wrapped in foil and BBQ’d…probably spray the outside with olyve oyl before laying on the alfoil…from your recipe it looks like I am on the right track with just a couple of flavours…

Thanks again… :)

Dinetta said:

HI BlueGreen, thanks for that recipe.

I was Chopin when you put it up, and have decided on thin slices of lime (with cracked black pepper) on the outside, and wilted parsley with lemon quarters, cracked black pepper and garlic chives in the cavity…this will be wrapped in foil and BBQ’d…probably spray the outside with olyve oyl before laying on the alfoil…from your recipe it looks like I am on the right track with just a couple of flavours…

Thanks again… :)

I like your thinking. Sounds yummy :)

That’s exactly what I did, including dots of butter inside and out, and it came up a treat…also sprayed the fish with canola spray (no olyve oyl spray in MIL’s house unfortunately) …one sliced lime per side, and a slice on the cheek…2 quartered lemons on the inside (with about 1½ dessertspoon butter)…plus MIL’s parsley…the lemon quarters were sweated for 1 minute in microwave, the parsley 30 secs, then lots of pepper and the butter swirled in until butter melted…not as dry as it normally is when the others cook it…still very fishy to taste but had that something…the tartare sauce stayed in the bottle which I think is a compliment… :)

Not sure of the size, but nose to tail-tip, it was the width of extra-wide alfoil…

Dinetta said:

That’s exactly what I did, including dots of butter inside and out, and it came up a treat…also sprayed the fish with canola spray (no olyve oyl spray in MIL’s house unfortunately) …one sliced lime per side, and a slice on the cheek…2 quartered lemons on the inside (with about 1½ dessertspoon butter)…plus MIL’s parsley…the lemon quarters were sweated for 1 minute in microwave, the parsley 30 secs, then lots of pepper and the butter swirled in until butter melted…not as dry as it normally is when the others cook it…still very fishy to taste but had that something…the tartare sauce stayed in the bottle which I think is a compliment… :)

Not sure of the size, but nose to tail-tip, it was the width of extra-wide alfoil…

sounds very yum and fish are supposed to taste fishy, aren’t they?

bluegreen said:

Dinetta said:

That’s exactly what I did, including dots of butter inside and out, and it came up a treat…also sprayed the fish with canola spray (no olyve oyl spray in MIL’s house unfortunately) …one sliced lime per side, and a slice on the cheek…2 quartered lemons on the inside (with about 1½ dessertspoon butter)…plus MIL’s parsley…the lemon quarters were sweated for 1 minute in microwave, the parsley 30 secs, then lots of pepper and the butter swirled in until butter melted…not as dry as it normally is when the others cook it…still very fishy to taste but had that something…the tartare sauce stayed in the bottle which I think is a compliment… :)

Not sure of the size, but nose to tail-tip, it was the width of extra-wide alfoil…

sounds very yum and fish are supposed to taste fishy, aren’t they?

Yes, and don’t you hate it when the coctail sauce, the tartare sauce and the commercial bottle of lemon juice is all applied at once to a piece of fish???

Scarlet sea perch…pan fried…any tips?

Dinetta said:

Scarlet sea perch…pan fried…any tips?

It came up OK, very nice with a squeeze of lime…this is a substantial fish…just panfried gently in olyve oyl with a lid after a while…MrD has told me he looks forward to his salmon of a Friday but the stuff you buy in WW and Coles is nowhere near as good and fresh as the fish from the travelling fisho…