GRILLED WHOLE FISH RECIPE | MARTHA STEWART
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 Main Dish Recipes
Total Time 50 minutes
Prep Time 25 minutes
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.
BLACKENED CAJUN WHOLE CATFISH - HY-VEE RECIPES AND IDEAS
Look for Responsible Choice whole catfish at Hy-Vee. To prepare, mix together a homemade seasoning using this recipe or pick up a Cajun seasoning blend in the spice aisle.
Provided by Hy-Vee Weekly Ad
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4
Number Of Ingredients 13
Steps:
- 1.
Combine white pepper, garlic powder, onion powder, paprika, cayenne pepper, chili powder, salt, oregano and thyme; mix well. Rub catfish in seasoning mix, pressing lightly to adhere seasoning to fish.
- 2.
In a large frying pan, heat oil to medium-high heat. Add butter.
- 3.
Once butter is melted, add fish and lemons. Cook 5 minutes, flip fish over, and remove lemon slices. Continue to cook fish 5 minutes while spooning oil and butter over the fish. Remove from heat and allow to rest in skillet before serving.
Nutrition Facts : Calories 470, FatContent 44g, SaturatedFatContent 17g, TransFatContent 1g, CholesterolContent 125mg, SodiumContent 710mg, CarbohydrateContent 3g, FiberContent 1g, SugarContent 0g, ProteinContent 18g
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CAJUN BLACKENED CATFISH RECIPE | ALLRECIPES
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Calories 466.3 calories per serving
- When the butter in the skillet is smoking hot, lay the catfish fillets into the skillet. Cook until the spices are burned onto the fillets and the catfish is opaque and flaky inside, about 3 minutes per side. Don't breathe smoke from burning spices. To serve, pour remaining 1/2 cup of butter over the catfish.
BLACKENED CAJUN WHOLE CATFISH - HY-VEE RECIPES AND IDEAS
Look for Responsible Choice whole catfish at Hy-Vee. To prepare, mix together a homemade seasoning using this recipe or pick up a Cajun seasoning blend in the spice aisle.
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Reviews 3.7
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- 3.
Once butter is melted, add fish and lemons. Cook 5 minutes, flip fish over, and remove lemon slices. Continue to cook fish 5 minutes while spooning oil and butter over the fish. Remove from heat and allow to rest in skillet before serving.
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