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.
WHOLE GRILLED FISH WITH LIME
Provided by Chad Robertson
Categories Fish Fourth of July Low Cal Backyard BBQ Lime Seafood Summer Grill Grill/Barbecue Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
- Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven.
- Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.
WHOLE GRILLED FIESTA FISH
Provided by Guy Fieri
Time 1h9m
Yield 2 servings
Number Of Ingredients 17
Steps:
- Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
- Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
- Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
- Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
- While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
- Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.
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
WHOLE FISH WITH LIME SALSA VERDE
Think of roasting a whole fish the same way you might think of roasting a whole chicken: an easy and delicious preparation that all cooks should have in their arsenal, and one that takes well to whatever ingredients you want to introduce. Here, those extra flavors are electric. The fish is stuffed with slices of lime and jalapeño, cilantro and scallion bottoms. An accompanying salsa is composed of more jalapeño, scallion tops, cilantro, lime juice and zest, as well as a dose of capers and garlic. The fish itself is simply oiled and seasoned, then roasted at 450 degrees for 15 to 20 minutes, until it is opaque and flakes when pressed gently with a fork. (Each person you're feeding should get his or her own fish, weighing about one or one and a half pounds apiece.) Spoon the salsa on top, a streak of bright, spicy flavor for the delicate, moist fish.
Provided by Melissa Clark
Categories dinner, weekday, main course
Time 40m
Yield 4 servings
Number Of Ingredients 10
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.
Nutrition Facts : @context http, Calories 918, UnsaturatedFat 37 grams, Carbohydrate 13 grams, Fat 48 grams, Fiber 4 grams, Protein 107 grams, SaturatedFat 8 grams, Sodium 1738 milligrams, Sugar 3 grams
SPICY LIME AND DILL GRILLED FISH
Super-fast entree that tastes like you spent time in the kitchen. Light, crisp flavors of lime and dill say 'summertime' even if you grill this in the winter! Don't like spicy food? No problem, just omit the red pepper flakes. Delicious with a side of grilled asparagus! Just pull the packets from the grill and serve. You can even eat out of packets for a hobo-style meal!
Provided by Ginny Maziarka
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat grill for medium heat and lightly oil the grate.
- Lay 4 8x10-inch pieces of aluminum foil onto a flat work surface and spray with cooking spray.
- Arrange equal amounts of the haddock into the center of each foil square.
- Stir butter, lime juice, dill, kosher salt, and red pepper flakes together in a small bowl; drizzle evenly over each portion of fish. Top each portion with onion slices.
- Bring opposing ends of the foil together and roll together to form a seam. Roll ends toward fish to seal packets.
- Cook packets on the preheated grill until fish flakes easily with a fork, 5 to 7 minutes per side.
Nutrition Facts : Calories 368.5 calories, Carbohydrate 4.2 g, Cholesterol 175.2 mg, Fat 19.2 g, Fiber 0.8 g, Protein 43.7 g, SaturatedFat 11.3 g, Sodium 760.2 mg, Sugar 1.4 g
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 LEMON AND THYME
Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of homemade Sorrel Green-Goddess Dressing.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 25m
Yield Serves 8 to 10
Number Of Ingredients 6
Steps:
- Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
- Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
- Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.
LOVELY LIME BAKED FISH
I found this on another site. It sounds really good. I love citrus and seafood! Posting for Zaar World Tour 5.
Provided by Realtor by day
Categories Very Low Carbs
Time 20m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Place butter in baking pan, place in oven until melted, swirl to coat pan.
- Put fish in pan, drizzle lime juice over the fish. I.
- n bowl combine remaining ingredietns, and sprinkle over fish.
- Cover with foil, bake at 350* 10-15 minutes.
- Garnish with lime wedges if desired.
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- Build a medium-hot fire in a charcoal grill, or heat a gas grill to high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
- Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6–15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6–15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450° oven.
- Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.
GRILLED WHOLE FISH WITH CHILE AND LIME RECIPE - TOM …
From foodandwine.com
5/5 Total Time 1 hr 30 minsServings 8-10
- 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. 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°. 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.
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