How to Spit Roast Snapper Recipe

Australia Day is the perfect time to fire up the Auspit Spit Rotisserie and try something a bit different! If you're looking for an authentic Aussie BBQ experience, nothing could be more iconic than cooking a classic whole snapper fish on the Barbie.

There's something uniquely satisfying about mastering the art of roasting an entire fish - charcoal-crisped skin and all! In this blog post, we'll take you through every step of the process so that you can master this delicious dish in time for Australia Day festivities. So grab your rotisserie, let’s get cooking!

Here we have a 600g pinky, which is a baby snapper caught right here in Port Phillip Bay. 

It's already been gutted and cleaned so all we need to do is season it up.

Today we're using Scout by Butchers Axe BBQ. To help the rub stick, coat the snapper in olive oil and then apply the rub both inside and out.  If you'd like to add some extra flavour, you can stuff snapper with garlic, thyme, rosemary or slices of lemon. But today, I'm keeping things simple.

Now the snapper is all rubbed up, it's time to put it into our spit rotisserie basket and get it on the Auspit.

For a snapper of this size, I'm expecting a cook time of around 1hr.

Our snapper has been cooking for close to an hour, I think it's time to see how it's going.

Look at the colour of that. We're done. It's time to get it off.

Serve immediately and enjoy!

Check out our range of Auspit Rotisseries

Check out our Seafood Recipe Blogs

 

 

 

by: Michael Wilkie