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30 mins
Smoked Snapper with Lemon Couscous Recipe

Smoked Snapper with Lemon Couscous

Rating 4-0 out of 5 - Most cooks definitely will make this recipe again
An Unusual Recipe

Recipe by  

Light, delicious, east to make, Smoked Snapper with Lemon Couscous is one of those unusual recipes that will delight guests and family alike.

You may imagine we are going to smoke the fish using oak or hickory or some other wood. In fact, in this recipe, I use a somewhat unusual (but highly effective) method of smoking. And you may also imagine that we will be using lemon to make lemon couscous but, again, you'd be wrong. We get a much more subtle lemon flavour from the coriander.

      Preparation Time: 10 Minutes

      Cooking Time: 20 Minutes

Ingredients for Smoked Snapper with Lemon Couscous

If you are not familiar with any ingredients, please check our International Cooking Terms page.
US Imperial Measurements  UK Imperial Measurements  Metric Measurements

Currently displaying quantities in US Imperial Measurements
to serve 2:
3 oz
brown sugar
red snappers (fillets only)
salt and pepper
8 oz
2 oz
sesame seeds
spring onions (a.k.a. scallions or salad onions)
8 tablespoons
fresh parsley
8 tablespoons
fresh coriander
2 oz
mango flesh
5 tablespoons
olive oil
salt and pepper


How to Cook Smoked Snapper with Lemon Couscous

  1. Tear open the tea bags, remove the tea and mix it with the brown sugar in a bowl. Season the red snapper fillets to taste with salt and freshly ground pepper. Place the tea and sugar mix in the centre of a sheet of tin foil. Place a second smaller piece of foil on top of the mixture, then put the snapper fillets, skin-side down, on the top foil sheet.
  2. Place a large wok (or wide, deep pan) over a high heat. Place the foil layers and fish directly into the hot wok pan, cover with a lid and cook for eight minutes, or until the fish is cooked through.
  3. Chop the spring onions, parsley and coriander and dice the mango flesh. Cook the couscous according to the instructions on the packet. Place the cooked couscous, sesame seeds, spring onions, parsley, coriander, mango and olive oil in a large bowl and mix together. Season to taste with salt and freshly ground pepper.
  4. To serve, place the couscous in the centre of the plate and place the snapper on top.

Tea-smoking generates a lot of smoke. Be sure that you open the windows and get as much ventilation as you can.
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Reviews of Smoked Snapper with Lemon Couscous

Rating 4 out of 5 - Many cooks will make this recipe again April 17 2015
A bit hard to follow directions - but worth it - It was great! Everyone cleaned their plate
(3 reviews)

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