Dean Wilmot
Prep: 10-20mins. Cooking: 5mins. Serves 6.
Ingredients
6 Moreton Bay bugs, cut in half lengthways and cleaned (ask your fishmonger to do this)
1 tbsp chopped fresh tarragon leaves
4 small red chillies, chopped
¼ cup (60ml) lemon juice
¼ cup (60ml) extra-virgin olive oil
Lemon wedges, to serve
Method
Place all ingredients in a large bowl and toss until mixture is combined and bugs are well coated.
Preheat a barbecue to high and grill bugs for 2mins on each side or until flesh is just cooked through.
Season with salt and pepper and finish with a generous squeeze of lemon.
Styling: Imogene Roache | Photography: Dean Wilmot | Produced by: Alaana Cobon
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