This dish is great for feeding a larger crowd and also works beautifully with whole Snapper.
1 large Kingfish (or Snapper)
2 cups of cooked cous cous fluffed with 2 teaspoons of butter (then set aside to cool)
(cook as per packet directions in chicken stock for fuller flavour)
2 large Spanish onions (diced)
3 tablespoons Worcestershire sauce
1 tablespoon brown sugar
2 tablespoons oil
4 cloves garlic (sliced)
1 bunch thyme
3 Roma tomatoes (seeded and diced – season with salt and cracked pepper)
2 tablespoons capers
Heat oil in medium saucepan, add Spanish onions and cook on medium head for 5 mins until softening
Add Worcestershire sauce, turn the heat to low and cook for 10 mins.
Add brown sugar, cook for a further 5 mins. Remove from heat and allow to cool.
In bowl mix capers, tomatoes and cooled onions together and then gentle fluff them through the cooled cous cous with a fork.
On a large sheet (3 layers are best) of aluminium foil lay half the bunch of thyme and half of the sliced garlic and drizzle with a little oil.
Stuff the cavity of the fish with the cous cous mixture. It can be tied together with cooking twine to prevent the mixture from escaping too much.
Lay the remaining thyme and garlic on the top and drizzle with a little more oil. Season with salt and pepper.
Lay 3 more sheets of aluminium foil over the fish and wrap up firmly to form a parcel.
Cook on a medium-high heat BBQ for 15-20 mins each side (open grill) or 10-15 mins each side (hood grill).
Recipe supplied by S McCarthy from NSW