Published on 02 July 2026
Colin Fassnidge shares his delicious BBQ snapper, as seen on TVNZ's Off the Grid with Colin and Manu.
Serves: 2-4
Mix the glaze ingredients together and glaze the snapper.
Place snapper on a hot BBQ plate and close the lid.
Cook on both sides.
Once cooked place on a platter and drizzle with extra lemon juice.
Award-winning chef Dean Thompson from Schnappa Rock cooked alongside Colin and Manu during filming. "It was really cool to see Colin cook a whole snapper this way," says Dean. "It's actually my son's favourite way to eat fish after we've been out fishing because it's so quick and he doesn't have to wait for me to smoke it or fillet it. Seeing a chef of Colin's calibre cook fish so simply really reinforced that sometimes less is more."
"Watching Colin and Manu cook was a real nod to Northland and the way we like to cook at Schnappa Rock. It was all about keeping things simple, using fresh local ingredients and letting the fish do the talking. They treated the seafood with real respect. There was no need to overcomplicate it, just good techniques, fresh produce and confidence in the quality of the ingredients."
"Meeting Colin and Manu, and having them visit Schnappa Rock and Tūtūkākā, was definitely a career highlight for me. As a chef, it was pretty special to cook alongside people you've watched and admire. But just as importantly, it was an opportunity to show them a part of New Zealand that I'm incredibly proud of. Being able to share Tūtūkākā, our local seafood and a bit of genuine Northland hospitality was something pretty special."
The Whangārei episode of TVNZ's Off the Grid with Colin and Manu originally aired on 12 July 2026 on TVNZ 1 and is available to watch on TVNZ+. Discover their itinerary and recipes at the links below.