Grilled Whole Fish With Chile Lime Recipe 445

GRILLED WHOLE FISH WITH LEMONGRASS, CHILES AND COCONUT

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.

WHOLE FISH WITH LIME SALSA VERDE

Steps:

• To make the salsa: Coarsely chop 2/3 cup of cilantro leaves and transfer to a bowl. Thinly slice 2/3 cup of the dark green scallion tops and add to the bowl, reserving the bottoms. Seed and finely chop one of the jalapeños and add it to the bowl. Stir in the capers and garlic. Finely grate in the zest of 1 lime and squeeze in its juice. Stir in 1/2 cup oil. Season with black pepper. Cover and let stand until ready to use.
• Heat the oven to 450 degrees. Line a baking sheet with foil. Pat each fish dry and coat with 2 teaspoons oil. Generously season the outside and cavity of each fish with the salt and black pepper. Transfer fish to the prepared baking sheet.
• Thinly slice the remaining 2 limes and seed and slice the other jalapeño pepper. Divide the lime slices, jalapeño slices, remaining cilantro sprigs and scallion bottoms among each fish cavity. Bake until fish is just opaque and flakes when pressed gently with a fork, 15 to 20 minutes.
• Serve fish with salsa verde on top or alongside.

GRILLED WHOLE FISH WITH CHILE & LIME RECIPE - (4.4/5)

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

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.

WHOLE FRIED FISH WITH GRILLED LIME, CILANTRO AND GINGER VINAIGRETTE

Steps:

• Preheat a grill pan over medium-high heat. Add the limes cut-side down and cook until deeply charred, 5 to 8 minutes.
• In a mixing bowl, whisk together the olive oil, rice vinegar, honey, grated ginger, soy sauce and fish sauce. Season with salt and pepper, then set aside.
• Add the frying oil to a cast-iron skillet large enough so the oil comes no more than halfway up the skillet sides. Heat the oil over medium-high heat. Add the jalapeno and 2-inch piece ginger to the oil.
• Place the fish on a cutting board and pat dry with paper towels. Make slashes crosswise on a diagonal along the body of the fish every 2 inches on both sides, cutting all the way down to the bone. Season the fish generously inside and out with salt. Mix together the rice flour, coriander, lime zest and 1 tablespoon salt in a shallow bowl. Dredge the fish in the seasoned rice flour.
• When the oil is 350 degrees F, grip a fish firmly by the tail and carefully lower head-first into the skillet, making sure to lay it down away from you. Repeat with the other fish. Fry until the flesh on the bottom side is cooked through and the skin is deeply browned and crisp, about 4 minutes. While the fish are frying, baste the inside of the heads with hot oil periodically.
• Use tongs and a fish spatula to carefully turn both fish over. Fry until the flesh on the second side is cooked through and the skin is deeply browned and crisp, about 4 minutes. Transfer to a wire rack and season both sides with more salt.
• To serve: Place both fish on a platter. Spoon the ginger vinaigrette over the top and around the fish. Garnish with cilantro and scallions and place the grilled limes around the edges.

WHOLE30® CHILE-LIME COD FILLETS

Steps:

• Combine paprika, parsley, oregano, chili powder, garlic powder, cumin, salt, black pepper, and cayenne in a small bowl and mix well. Brush cod fillets with 1 tablespoon olive oil; rub with the spice mixture. Use all of the spice mixture and make sure they are well coated. Refrigerate for at least 30 minutes, or up to 12 hours.
• Preheat the oven to 450 degrees F (230 degrees C). Place cod on a foil-lined baking sheet.
• Cook in the preheated oven until fish flakes easily and is opaque throughout, 10 to 12 minutes.
• Meanwhile, melt ghee with the remaining tablespoon of olive oil in a small saucepan. Add lime zest and juice and swirl the pan to mix. Serve the cod topped with the lime butter.