Grilled Snapper with Chilly, Coriander and Lime Dressing

When I arrived to Australia (20 years ago), I realised I will have to learn how to cook fish and seafood. Being born on continent, far away from sea, I didn't eat a lot of fish (except river fish, occasionally) and didn't know much about other edible sea creatures. It all changed last few years...I'm in love with seafood now!
Snapper is one of most appreciated fish here. I like to prepare it whole, either barbecued, baked or steamed and then add flavours in form of fresh herbs, oils and (citrus') juices.

Ingredients:
2 medium snappers
oil, salt and pepper
Dressing-
2-3 tbs olive (or other) oil
1 lime, zest and juice
4-5 tbs chopped coriander
1/2 red (mild) chilly, chopped
1 small garlic clove, crushed (optional)
salt and pepper  to taste

Method:
Preheat your grill / bbq. Make slits on thickest parts of fish. Season and brush with oil. Grill each side of fish for 6-10 minutes, depending on size. Turn once only. (Fish basket or al-foil strips wrapped around head and tail of fish will help handling). Place onto serving plate. Mix all ingredients for dressing and pour over the fish. Enjoy!

Grilovani Zubatac sa Korijanderom, Čilijem i Limetom

Kad' sam stigla u Australiju (prije 20 godina), shvatila sam da cu morati nauciti kako da spremim ribu i morske plodove. Obzirom da sam rodjena na kontinentu, daleko od mora, riba mi nije cesto bila na meniju (osim rijecne ribe, povremeno) i nisam mnogo znala o drugim jestivim morskim bicima. Sve se to promijenilo zadnjih nekoliko godina...Sad' mnogo volim morske plodove!
Zubatac je jedna od najcjenjenijih riba ovdje. Volim da je pripremim cijelu; bilo na rostilju (grilu), u rerni ili kuhanu na pari, i onda dodam svjeze zacinsko bilje, ulje i sokove (citrusa).

Potrebno:
2 zubatca, srednje velicine
ulje, so i biber
Preliv-
2-3 K maslinovog (ili drugog) ulja
1 limeta, sok i ribana korica
4-5 K sjeckanog koriandera (lisce)
1/2 crvene papricice, sjeckane
1 manje ceno bijelog luka, protisnuto (opciono)
so i biber, prema ukusu

Nacin:
Zagrijte gril / rostilj. Zasijecite ribu na najdebljim dijelovima; posolite i pobiberite. Natrljajte uljem. Pecite oko 6-10 minuta svaku stranu, okrecuci jednom (Mreza za ribu ili al-folija oko glave i repa ribe ce pomoci u okretanju). Smjestite ribu na posudu ukojoj cete servirati. Pomijesajte sve sastojke za preliv i pospite po ribi. Uzivajte!

Grilled Mullet (Mugil Cephalus)

Another recipe of my Dalmatian friends. I used Mullet, but any similar fish can be used in the same way.

Ingredients:
2 Mullets (or other fish)
1 lemon, sliced
3-4 rosemary springs
salt
olive oil
Method:
Wipe dry cleaned mullet, make incisions where flesh is thickest. Salt it inside and out. Place some lemon slices inside along with some rosemary. Place tiny rosemary leaves into incisions. Tie 2 rosemary springs toghether, dip in olive oil. Brush each side of fish with this 'rosemary brush'. Place on very hot grill. During grilling, brush fish with rosemary/ olive oil again. Turn once with decisive movements, otherwise it can stick to plate. Brush other side too. It takes 7-12 minutes for each side to grill, depending on the size of fish. Serve with lemon wedges and salad.

Mugil Cephalus

Riba na gradele (grilu / roštilju)

Jos jedan recept mojih prijatelja sa Korcule. Ja sam koristila ribu prikazanu gore na slici (ne znam nas naziv - Mugil Cephalus), ali bilo koja slicna riba se moze upotrijebiti na isti nacin.

Potrebno:
2 ribe, ociscene
1 limun, izrezan
3-4 mlada vrha ruzmarina
so
maslinovo ulje
Nacin:
Obrisite ribu, posolite je i nasjecite nozem najdeblji dio ribe. Stavite kolute limuna u unutrasnjost, zajedno sa malo ruzmarina. Stavite po listic ruzmarina u svaki prorez na ribi. Zagrijte dobro rostilj. Od 2 izdanka ruzmarina napravite 'cetku' koju cete umociti u maslinovo ulje. Nauljite ovime ribu i stavite peci. Mazite ruzmarinom i uljem ribu nekoliko puta. Okrenite samo jednom i sa naglim pokretima, kako se riba ne bi raspala. Mazite i drugu stranu ruzmarinovom cetkom i uljem. Obicno treba 7-12 minuta svakoj strani da se ispece, u ovisnosti o velicini ribe. Servirajte sa reznjevima limuna i salatom.

Dalmatian BBQ Squid

My dear friend Maurice is from Korčula (Dalmatia) and makes best bbq squid. This is his recipe.

Ingredients:
4-6 squids (20-25 cm body length)
salt, pepper
olive oil
2-3 Rosemary brunches (15-20 cm tips)
Method:
Allow 1 squid for each person. They have to be very fresh - don't wash or clean them, just slightly wipe with paper towel. (I've washed them, and took that plastic bone out - guilty!) In each squid pour 1 teas of olive oil. Salt and pepper them.
Dip rosemary tips into oil, then brush each squid with it. Put squids on very hot bbq. Brush with rosemary/oil and turn after 3-4 minutes. Repeat brushing with oil. After additional 3-4 minutes they're ready.
Serve with boiled potatoes, dressed with wholegrain mustard, olive oil and chives.

Dalmatinske 'Lignje na Gradele'
Recept mog dragog prijatelja 'Marina' (Moris).

Potrebno:
4-6 lignji, duzine 20-25 cm (tijelo)
so, biber
maslinovo ulje
2-3 grancice Ruzmarina (15-20 cm duzine)
Nacin:
Za svaku osobu predvidite 1 lignju. Tajna je (po Marinu) da se lignje ne peru i ne ciste. Stoga moraju biti izuzetno svjeze.(Ja sam ih 'brzinski' oprala i izvukla onu plasticnu 'kicmu' - priznajem krivicu)
U svaku lignju naspite po 1 kasicicu maslinovog ulja. Posolite i pobiberite lignje.
'Gradele' / rostilj mora biti jako vreo. Grancice ruzmarina umocite u ulje, pa premazujte lignje. Pecite na svakoj strani 3-4 minuta, cijelo vrijeme premazujuci ruzmarinom umocenim u ulju.
Sluzite sa skuhanim krompirom, koji ste prelili mjesavinom maslinovog ulja, senfom u punom zrnu i sjeckanim divljim lukom.