BBQ Red Snapper with Grilled Olive Salsa and Couscous Salad

06 Feb 2023

BBQ Red Snapper with Grilled Olive Salsa and Couscous Salad

55 Minutes | easy | Serves 2

This BBQ red snapper is served with a salsa made using grilled olives, which are a really fun addition to any grilled fish or chicken dish. They also make an interesting appetiser. We like to serve this dish with a couscous salad, but potatoes or another grain such as freekeh would also be lovely. 


  • 2 red snapper fillets
  • 150g couscous
  • Handful mint leaves, chopped
  • Handful coriander leaves, chopped
  • 50g walnuts, chopped
  • 6 dried apricots, finely chopped
  • 1 red pepper
  • 4 spring onions, finely sliced
  • 100g feta, crumbled
  • 1 tablespoon pomegranate molasses
  • 1 tablespoon chilli flakes
  • 1 tablespoon lemon juice
  • 2 tablespoons extra virgin olive oil
  • 12 green olives (pitted)
  • 1 small red onion, finely chopped
  • 1 handful parsley leaves, finely chopped
  • ½ preserved lemon, rind only, finely chopped
  • Squeeze of lemon juice
  • Extra virgin olive oil, to loosen



Preheat BBQ

Preheat two gas burners on the Jupiter Outback BBQ and set the heat to medium-high.


Char olives

Cover the couscous with water (just enough to cover), then cover and set aside to steam. Thread the olives onto skewers and place over direct heat. Grill for 10-15 minutes until well charred.

Recipe Image


Blacken red pepper

Add the red pepper to the BBQ and cook until blackened all over, then cover with clingfilm for 5 minutes before skinning and finely chopping.

Recipe Image


Make salsa

Finely chop the olives and mix with the remaining salsa ingredients (red onion, parsley leaves, preserved lemon, lemon juice, extra virgin olive oil), adding enough oil to loosen the mixture.

Recipe Image


Make couscous dressing

Make the dressing for the couscous by combining all the ingredients (mint leaves, coriander leaves, walnuts, dried apricots, red pepper, spring onions, feta) in a clean lidded jar or bowl and shaking or whisking to combine.

Recipe Image



Combine the cooked couscous with the other ingredients, the chopped red pepper and the dressing.

Recipe Image


Cook fish

Pat the fish fillets dry and rub with a little oil and season with salt. Cook over direct medium heat for a few minutes each side, or until cooked through. Take care not to overcook the fish.

Recipe Image



Serve the fish with the salad and salsa.


You could use any fish for this recipe, such as red mullet, cod, haddock or even small fish such as sardines. Or, try the salsa with grilled chicken.

Recipe Author

Recipe Author

Helen Graves

Helen Graves is an award-winning recipe, food and travel writer with a particular interest in barbecue. She writes freelance for many major food and drink publications and is editor of Pit, the UK's first independent magazine about live-fire cooking. Helen has created a series of exclusive recipes for Outback that focus on maximising flavour for the home cook using lots of spices, fresh herbs and BBQ technique

Latest Recipes

Start Shopping Now!


Create The Ultimate Outdoor Dining Experience

With all Outback barbecues, quality is built in. Choose from exceptional charcoal barbecues and stunning firepits or create the ultimate dining experience with a 4 burner or 6 burner barbecue, in eye-catching stainless steel. With Outback it’s so easy to enjoy the outdoors season after season.

With premium barbecues and stunning, summer-and-beyond firepits, Outback has a range that includes some of the world’s most trusted products for the best in outdoor living.

View products
Outback Barbecues