Instructions

• If you are using wooden skewers, soak in water for 30 minutes.
• For the fennel and radish salad; Cut the fennel into wedges, add the fennel to a medium bowl and coat with olive oil, salt and pepper. Save the small fronds to add to the salad later.
• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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• Prepare the barbecue for direct cooking over medium-high heat (210°C-250°C).

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• Prepare the charcoal barbecue for direct cooking over medium-high heat (210°C-250°C).

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• Prepare your barbecue for direct cooking over medium-high heat (210°C-250°C). If you are using a Weber Pulse, preheat your barbecue with the lid closed and your control knob(s) on high for 15 to 20 minutes, or until the barbecue reaches 260°C.
• Prepare your barbecue for direct cooking over medium-high heat. If you are using a Weber SmokeFire, set the temperature to 270°C and preheat.
• Slice the fish fillets into 3cm wide strips (approximately 2 strips per fillet). In a large bowl combine the garlic, mint, zest from a lemon, olive oil, salt and pepper. Add the fish fillets and toss to coat. Tightly roll up each piece of fish into a pinwheel shape and secure with two wooden skewers in a ‘X’ shape.
• Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
• Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
• Brush the cooking grills clean with a wire brush. Grill the fennel wedges over direct medium-high heat (over the fire), with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
• Once your barbecue has preheated, brush the cooking grills clean with a wire brush. If you are using a Weber Pulse: turn the control knob(s) to one notch greater than medium (240°C-260°C). Grill the fennel wedges over direct medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
• Once your barbecue has preheated to the set temperature (SmokeFire: 270°C), brush the cooking grills clean with a wire brush. Grill the fennel wedges over medium-high heat, with the lid closed, until caramelised on both sides, approximately 3 minutes per side. Set aside once cooked.
• Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
• Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, or until deeply golden or until cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
• Grill the fish pinwheels over direct medium-high heat (over the fire), with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
• Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
• Grill the fish pinwheels over direct medium-high heat, with the lid closed, for 2 to 3 minutes on each side, until deeply golden or cooked to your liking. Remove the fish from the barbecue and leave to rest for a couple of minutes. While the fish is cooking, place a halved lemon, cut side down onto the cooking grill to sear for 2 minutes.
• Assemble the salad with the grilled fennel, sliced radish, chopped radish and capers, small fennel fronds. Drizzle the salad with ½ of the caramelised lemon. Remove the wooden skewers from the fish pinwheels. Serve the fish with the salad and the additional caramelised lemon half.