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BBQ Dhufish with fennel, apple & preserved lemon salad


  • Sprinkle the fish all over with oil, the lime zest and salt. Then cook on a preheated BBQ (or ridged grill) for 3-4 mins, best side down. Then turn over and cook for about another 2-3 mins.
  • Toss the fennel with half of the apple and the lemon zest. Set aside.
  • To make the dressing, whisk the orange puree and vinegar with a little oil, adding more as you do so. Then add the orange juice with a good pinch of salt and whisk until well combined. Set aside.
  • When the fish is almost ready, cook the lightly oiled tomatoes on the BBQ.
  • Add the herbs to the salad and gently toss with dressing to taste.
  • To serve, place the fish and tomatoes in the centre of a plate. Mound the salad on top and sprinkle more of the dressing over and around.
  • Matt Horne – Head Chef, (A)Lure Restaurant, Intercontinental Hotel Burswood, Perth


  • 1 x 180 gm Dhufish (or Snapper), skin removed
  • olive oil
  • grated rind of 1 lime
  • sea salt
  • 1 small fennel bulb, finely shaved
  • 1 small sweet apple, eg. Pink Lady or Gala, finely shaved
  • 1 heaped tspn finely diced preserved lemon rind
  • 3 tbsp blood orange puree
  • 3 tbsp white wine vinegar
  • vegetable oil
  • 3 tbsp blood orange juice
  • 2 vine ripened tomatoes
  • 3 tbsp fresh micro herbs

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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