Grilled Fish with Lemon Myrtle and Galip Nuts
Fresh local fish marinated and grilled with the aromatic lemon myrtle, a native Australian and PNG herb, and topped with crunchy galip nuts.
🧂 Ingredients
- 2 medium Whole fish(e.g., snapper, barramundi, cleaned and scaled)
- 10 fresh Lemon myrtle leaves(or 2 tsp dried, finely chopped)
- 50 g Galip nuts(roughly chopped)
- 1 Lime(juiced)
- 2 cloves Garlic(minced)
- 1 tsp Ginger(grated)
- to taste Salt
- to taste Black pepper
- 2 tbsp Olive oil
👨🍳 Instructions
- 1
Preheat grill or barbecue to medium-high heat.
💡 Tip: Ensure grill grates are clean and oiled to prevent sticking. - 2
Make a few shallow slashes on both sides of each fish.
- 3
In a small bowl, combine lime juice, minced garlic, grated ginger, chopped lemon myrtle leaves, salt, pepper, and olive oil. Mix well to create a marinade.
💡 Tip: If using dried lemon myrtle, rehydrate it in a tablespoon of warm water for 5 minutes before adding to the marinade. - 4
Rub the marinade all over the fish, ensuring it gets into the slashes. Let it marinate for at least 15 minutes.
- 5
Place the marinated fish on the preheated grill. Grill for about 6-8 minutes per side, or until the fish is cooked through and flakes easily with a fork.
💡 Tip: Cooking time will vary depending on the size and thickness of the fish. - 6
Remove fish from the grill. Sprinkle generously with chopped galip nuts before serving.
💡 Tip: Serve immediately with a side of steamed greens or rice.
💡 Pro Tips
- ✓Use the freshest fish available for the best flavor.
- ✓Lemon myrtle has a strong citrusy aroma; adjust the amount to your preference.
- ✓Galip nuts add a delightful crunch and nutty flavor.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Marinate the fish in a banana leaf before grilling for added moisture and flavor.
- Add thinly sliced chili to the marinade for a spicy kick.