GRILLED WHOLE FISH WITH ROASTED TOMATO-CHILE SAUCE
Categories Food Processor Fish Tomato Backyard BBQ Snapper Hot Pepper Summer Grill Grill/Barbecue Cilantro Tortillas Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- For sauce:
- Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to processor. Add chiles, onion, and garlic. Blend until coarse puree forms. Transfer sauce to bowl. Stir in cilantro, parsley, and salt. (Can be prepared 4 hours ahead. Cover and chill.)
- For fish:
- Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.
- Using spatula, transfer fish to platter. Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
EASY GRILLED WHOLE FISH RECIPE BY TASTY
Here's what you need: whole fish, salt, pepper, lemon, parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 5 pieces
Number Of Ingredients 5
Steps:
- Rinse fish inside and out with cold water, pat dry with paper towel.
- Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
- Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can't escape but leave a space between the top of the fish and the top of the foil pouch.
- Cook on medium-high grill for 12-18 minutes depending on size of the fish.
- Enjoy!
Nutrition Facts : Calories 28 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT
Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.
Provided by Melissa Clark
Categories dinner, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
- Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
- Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
- Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.
Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams
ROASTED OR GRILLED WHOLE FISH WITH TOMATO VINAIGRETTE
There are a number of good reasons to roast or grill a whole fish. Fish tastes better cooked on the bone. It's just as easy as roasting meat or fowl, and is done in half the time. And a whole fish is apt to be fresher than many of the other choices at the fishmonger. A two-pound fish will serve two.
Provided by David Tanis
Categories dinner, main course
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Rinse fish with cool water and pat dry. Season generously on both sides with salt and pepper. Season the cavity with salt and pepper. Tuck thyme, rosemary and parsley sprigs in cavity of each fish. Add fennel fronds, basil leaves and lemon slices. Drizzle olive oil on both sides of fish, then place on a parchment-lined rimmed baking sheet. Leave at room temperature. (May season and refrigerate fish up to 2 hours in advance. Bring to room temperature before cooking.) Heat oven to 450 degrees.
- Make the vinaigrette: Put shallot in a small serving bowl. Add vinegar and a good pinch of salt. Leave to steep 5 minutes, then whisk in olive oil. Season tomatoes with salt and pepper and spoon them into the olive oil mixture. Add basil and stir gently. Leave at room temperature.
- Place fish on top shelf of oven and roast, uncovered, for 15 to 20 minutes, until fish is firm when probed and flakes at the thickest part. Take from oven and let rest 5 minutes. To serve, use a small knife, soup spoon and spatula to remove top fillets. Pull spine away to reveal bottom fillets. Transfer fillets to a platter or individual plates. Spoon a little tomato vinaigrette over each portion and pass the rest at the table.
- Alternatively, if you are grilling the fish, prepare a bed of hot coals. Make sure the grill is cleaned with a wire brush and lightly oiled. Lay the fish directly on the grill and cook for 7 to 8 minutes. Do not attempt to turn fish until the skin has browned and crisped or it will stick. Carefully turn fish and cook for another 7 to 8 minutes, until fish is firm when probed and flakes at the thickest part. To serve, proceed as in Step 3.
Nutrition Facts : @context http, Calories 684, UnsaturatedFat 25 grams, Carbohydrate 11 grams, Fat 33 grams, Fiber 4 grams, Protein 82 grams, SaturatedFat 5 grams, Sodium 1463 milligrams, Sugar 5 grams
GRILLED WHOLE SEA BREAM WITH CHILE GLAZE
To make sure the fish doesn't stick to the grill, it's cooked in a metal grilling basket. You can use a fish-grilling basket or an adjustable or flexible grilling basket. The key is to use a basket that keeps the fish secure without smashing it. Look for grilling baskets at housewares and kitchen supply stores and online at cooking.com.
Provided by Francine Maroukian
Yield Makes 6 servings
Number Of Ingredients 15
Steps:
- Toast guajillo and ancho chiles in heavy large skillet over medium-high heat until slightly darker in color, 1 to 2 minutes per side for guajillo chiles and about 3 minutes per side for ancho chiles. Using tongs, carefully transfer toasted chiles to sheet of foil and cool. Remove stems and seeds from all chiles, then crumble chiles finely into small bowl.
- Sprinkle sugar over bottom of heavy large saucepan. Cook over medium heat without stirring, occasionally swirling and tilting pan, until sugar dissolves and becomes medium golden brown syrup, 7 to 8 minutes. Turn off heat. Add chopped garlic and stir 20 seconds. Mix in agave nectar and crumbled chiles; stir 1 minute. Add all citrus juices. Bring mixture to boil over high heat, stirring occasionally. Reduce heat to medium-low and simmer until glaze thickens enough to coat spoon, about 20 minutes. Strain glaze into small microwave-safe bowl, pressing hard on chile solids to release all liquid. Discard solids in strainer. Mix in fish sauce. Season glaze to taste with salt and pepper. DO AHEAD: Glaze can be prepared up to 3 days ahead. Cool, cover, and refrigerate. Rewarm glaze in microwave before continuing.
- Mix 1 tablespoon chopped fresh cilantro into glaze.
- Prepare barbecue (medium-high heat). Coat inside of large grilling basket with nonstick spray. Wipe fish dry inside and out. Score each side of fish 3 times, cutting to bone. Sprinkle fish inside and out with salt and cayenne.
- Place fish in basket; place on grill rack. Close grill and cook 6 minutes. Turn basket and brush 2 tablespoons glaze over fish, opening basket if necessary and closing again. Cover grill. Cook fish until just opaque in center, about 7 minutes.
- Turn fish out onto platter. Brush 2 tablespoons glaze over. Top with cilantro.
GRILLED WHOLE FISH, GREEN TOMATO AND HERB VINAIGRETTE AND CHARRED LEMON
Steps:
- For the green tomato and herb vinaigrette: In a small bowl, combine the olive oil, green tomatoes, mint, parsley, tarragon, yuzu juice, rice vinegar, shallots and garlic. Mix well. Set aside.
- For the charred lemons: Preheat a grill or grill pan to medium-high. Set the lemon halves cut-side down on the grill. Cook, undisturbed, until charred, about 5 minutes. Set aside.
- For the grilled fish: Rub the fish with the lemon zest and sprinkle with salt and pepper. Place on the grill and cook, flipping halfway through, until the skin is crispy and charred and the flesh is flaky and opaque, about 10 minutes.
- Transfer the fish to dinner plates. Serve each with a charred lemon half and a small bowl of vinaigrette on the side.
GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE
I'm really liking the fish with mint recipes I've encountered so I was jazzed to see this recipe in The Times-Picayune. I have another nice pink snapper in the fridge (catch of the day) & plenty of mint & fish peppers to work with from the garden. The Times-Picayune attribute this recipe to "Mediterranean Hot and Spicy" by Aglaia Kremezi (Broadway Books, $19.95) - full of flavorful fresh dishes from around the Mediterranean Sea. This recipe is from a restaurant in Jaffa, Israel.
Provided by Busters friend
Categories Southwest Asia (middle East)
Time 1h5m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix chiles, garlic, mint, lemon juice and olive oil. Add a little salt; mix thoroughly; then taste and adjust the seasonings. The sauce should be hot. Let stand at room temperature at least 30 minutes, up to 2 hours.
- Light a charcoal grill or preheat a broiler. Salt the fish inside and out and place on a well-oiled grill about 5 inches from the heat. Broil or grill, turning once, until firm and almost done, about 15 minutes total. Remove from heat and cover with foil. Let stand 5 minutes.
- Mix sauce with the chopped tomato. Serve the fish with the sauce on the side, or cut the fish open, remove the central bone, and transfer the fillets to a heat-proof platter. Pour half the sauce over the fish, sprinkle with some pepper, and place under a very hot broiler for a few seconds before serving, sprinkled with the parsley. Pass the rest of the sauce separately.0.
Nutrition Facts : Calories 275.8, Fat 27.3, SaturatedFat 3.8, Sodium 11, Carbohydrate 8.7, Fiber 2, Sugar 3.9, Protein 1.8
GRILLED WHOLE FISH WITH CHILE & LIME RECIPE - (4.4/5)
Provided by á-174535
Number Of Ingredients 9
Steps:
- Light a charcoal grill. Set the fish on 2 large sheets of heavy-duty aluminum foil. Rub the sambal oelek inside and all over the fish. Season with salt liberally to taste. Stuff the fish with the cilantro, basil, garlic, chiles, and lime slices. Wrap the foil around the fish and seal to form a packet. Grill the fish over indirect heat for about 1 hour, until an instant-read thermometer inserted in the thickest part of the fish registers 135°F. If using a gas grill, cover and grill the fish over low heat for about 50 minutes, turning once. Carefully transfer the fish to a baking sheet and let rest for about 5 minutes. Open the packet and fillet the fish. Serve with lime wedges. Enjoy!
GRILLED WHOLE FISH IN CHILE, GARLIC AND MINT SAUCE (A KREMEZI)
While this website has many grilled fish recipes, this recipe uniquely blends the spices and heat of North Afirca and the Middle East. . The source is Aglaia Kremezi's "Mediterranean Hot and Spicy". She credits the recipe to Margaret Tayar's Moroccan-inspired seafood restaurant in Jaffa, near Tel Aviv, Israel. In her restaurant, this is made with sea bream, but any firm, non-oily white-fleshed fish (porgy, gray mullet, flounder, hake, etc.) could be used. While designed for a whole fish on the grill, it can be modified to be done with a grilled fillet. If using fillets, you will need to adjust the cooking time accordingly. This can be served as described or on a bed of rice or couscous. Healthy, wonderfully spiced, delicious, quick -- what more could you want?
Provided by Gandalf The White
Categories One Dish Meal
Time 1h
Yield 2 fillets, 2 serving(s)
Number Of Ingredients 10
Steps:
- Mix together the first 5 ingredients (chiles through olive oil).
- Season with a little salt, mix, then taste (the sauce should taste hot) and re-season as needed.
- Set aside at room temperature for 30 minutes to 2 hours for the flavors to marry. (Note: prep time below only includes 30 minutes for this step).
- Light a charcoal grill or preheat a broiler.
- Salt the fish inside and out and place on an oiled grill about 5 inches from the heat source. Broil or grill, turning once, until done, about 15 minutes (I use the 10 minutes per inch of maximal thickness rule).
- Remove from the heat, cover loosely with aluminum foil and let rest for about 5 minutes.
- Mix the sauce with the chopped tomato.
- You may serve the fish in one of two ways.
- Present the fish whole, with the sauce on the side. OR
- Cut the fish and place the two fillets, skin side down, on a heat-proof platter. Pour half the sauce over the fillets, sprinkle with black pepper and place under a very hot broiler for 15-20 seconds (just enough to warm the sauce). Sprinkle with parsley.
- Serve the fish (whether whole or as fillets) and pass the sauce (if the fish is left whole) or the remaining sauce (if the fillets are being served) separately.
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- Line heavy large skillet with foil. Place tomatoes and chiles in skillet; cook over medium-high heat until skins begin to blister and blacken in spots, turning occasionally, about 20 minutes for tomatoes and 10 minutes for chiles. Remove from heat and cool slightly. Peel tomatoes; transfer to processor. Add chiles, onion, and garlic. Blend until coarse puree forms. Transfer sauce to bowl. Stir in cilantro, parsley, and salt. DO AHEAD:Can be prepared 4 hours ahead. Cover and chill.
- Prepare barbecue (medium-high heat) or preheat broiler. Rinse fish inside and out with cold water; pat dry. Open fish flat, like a book. Rub fish inside and out with oil; sprinkle inside with oregano, salt, and pepper. If grilling, place fish, opened flat, in grill basket. If broiling, place fish, opened flat, on oiled rimmed baking sheet. Grill or broil fish just until opaque in center, about 6 minutes per side.
- Using spatula, transfer fish to platter. Sprinkle with lime juice; serve with tomato sauce and warm corn tortillas.
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