The potatoes are oven roasted with fresh lemon juice and Greek oregano. (There is also olive oil, chicken stock, salt and pepper.)
This red snapper couldn't have turned out better! T rubbed the fish with olive oil, salt, pepper and thyme and then clamped it into this handy bbq fish basket.
To cook the fish, we used the gas barbecue. Our gas barbecue can be turned on on one side only. T put the left-hand side on low and placed a metal tray with hickory chips on the burner. He then put the fish on the right-hand side and closed the lid to cook it over indirect heat. When it was time to finish the fish by grilling it, he decided to use the wood chips that had turned into beautiful glowing coals.
There was a wonderful lemon caper sauce that we drizzled overtop the fish.
closer view of caper sauce
Greek potatoes with grilled/smoked red snapper and snow peas is terrific.
The oregano is from a potted Greek oregano plant overwintering in the basement. Oregano is winter hardy here but we do not have enough sun in our tiny shaded garden to put it in the ground. If there is a sunny patch, oregano grows like a weed and thrives on neglect.... Oregano looks very similar to sweet marjoram and is, in fact, a cousin. The flavour of oregano is much wilder and stronger though. When grown indoors, like most herbs, oregano's flavour fades dramatically and becomes much milder.