One of the best gifts you can give dad for Father's Day is an epic feed. This Grilled Whole Flathead Tail recipe from Mark LaBrooy is sure to get the old man's tick of approval!
Serves: 4
Ingredients
Flathead
Lemon, Caper & Dill Butter
Method
Preheat a BBQ to medium-high heat.
Pat the flathead dry and lightly coat with olive oil. Season generously with sea salt and freshly cracked black pepper.
Place the fish directly onto the grill and cook for 8–10 minutes per side, depending on its thickness, until the flesh is opaque and flakes easily from the bone.
While the fish is cooking, melt the butter gently in a small saucepan. Stir through the capers, lemon zest, lemon juice and chopped dill. Season lightly with salt and pepper, keeping the butter warm without browning.
Transfer the grilled flathead to a large serving platter and generously spoon the warm lemon, caper and dill butter over the fish.
Serve immediately with grilled potatoes, a simple green salad or crusty bread to soak up the buttery sauce.
Fresh flathead cooked over charcoal or flame doesn't need much — just good butter, plenty of capers, fresh dill and a squeeze of lemon.
About the author
BCFing Experts
The BCFing Experts have done more than their fair share of boating, camping, fishing, hiking, four-wheel driving and much much more! Whether you're tackling tough tracks in Tassie or chasing big barra up North, the BCFing Experts have the know-how to make your next outdoor adventure a pearler
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