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Cumin & Lime Haddock Parcel

BBQs are events where you spend ages cooking up a whole host of meat, fish and vegetables outside and everybody is free to take what they like. These individual fish tin-foil parcels are perfect for just that. Made ahead of time, cooked in just 10 minutes on the BBQ and self-contained so that nothing else ends up tasting of fish and the delicate fish isn't masked by charred steak and sausages... they suit everybody.

Ingredients & RecipePrint
Comments
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Ingredients

  • 1 lime
  • 1 clove of garlic
  • a small handful of fresh coriander
  • 1 tsp of cumin
  • a large knob of butter, softened
  • 4 fillets of haddock
  • 4 sheets of tin foil

Recipe

skin and debone the haddock fillet before cutting each one into two almost square pieces.
zest the lime, then peel and grate the garlic into a bowl.
chop the coriander and add to the bowl with the cumin, butter and seasoning.
place the haddock fillets on top of a doubled up sheet of foil and smear with the cumin butter mix.
fold the foil round the haddock to form a sealed, airtight parcel parcel.
place on a medium heat BBQ (or oven preheated to 180and cook until the haddock is cooked all the way through, approximately 10 minutes depending on the size of salmon and heat of BBQ.
serve with a selection of BBQ salads and breads.

serves 4

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Cumin & Lime Haddock Parcel

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