WHOLE FISH GRILLING RECIPES

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GRILLED WHOLE FISH RECIPE - DAVE PASTERNACK | FOOD & WINE



Grilled Whole Fish Recipe - Dave Pasternack | Food & Wine image

Dave Pasternack lets fish come to room temperature and dries it well before grilling. "An ice-cold fish gives off steam, making the skin stick to the grill," he explains. Slideshows:  Grilled Fish Recipes 

Provided by Dave Pasternack

Total Time 1 hours 0 minutes

Yield 2

Number Of Ingredients 7

One 2-pound fish, such as branzino, red snapper or sea bass, cleaned and scaled
Extra-virgin olive oil, for brushing and drizzling
Salt
Freshly ground pepper
4 parsley stems
1 crushed garlic clove
2 halved lemon slices

Steps:

  • Light a grill. Let the fish stand at room temperature for 20 minutes; pat dry with paper towels.
  • Brush the fish all over with olive oil and season generously inside and out with salt and pepper. Stuff the cavity with the parsley stems, garlic and lemon.
  • Brush the grate with oil. Grill the fish over moderately high heat, uncovered, until lightly charred and it releases easily from the grate, 10 minutes. Turn and grill until the flesh is white throughout, 10 minutes longer. Transfer the fish to a platter and let stand for 10 minutes. Drizzle with oil and serve.

GRILLED WHOLE FISH RECIPE | MYRECIPES



Grilled Whole Fish Recipe | MyRecipes image

Ask your fishmonger to scale and gut the fish.

Provided by Barton Seaver

Total Time 1 hours 10 minutes

Yield Serves: 4

Number Of Ingredients 10

1 (2 1/2-pound) whole fish, such as red snapper, scaled, gutted, and trimmed
1 large shallot, coarsely chopped
2 garlic cloves, roughly chopped
¼ cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 tablespoons chopped fresh mint
1 tablespoon lemon zest
¼ cup fresh lemon juice
1?½ tablespoons salt
4 tablespoons olive oil, divided

Steps:

  • Make 3 to 4 parallel cuts (1 1/2 inches apart) into fish, slicing into the flesh at a 45-degree angle, down to the bone. Combine shallot, garlic, herbs, lemon zest and juice, salt, and 2 tablespoons olive oil in a blender. Process until combined. (Marinade should still have a chunky texture.) Place fish in a shallow dish; pour marinade over fish, turning to coat both sides and pressing into cuts. Cover and refrigerate 30 minutes.
  • Meanwhile, light one side of grill, heating to medium-high heat (350° to 400°) heat; leave other side unlit.
  • Wipe excess marinade from fish; brush fish with remaining 2 tablespoons olive oil. Place fish on well-oiled grates directly over heat; grill 5 to 7 minutes. Carefully turn fish using 2 oiled metal spatulas, and place on unlit side; grill, covered with grill lid, 15 to 20 minutes or until fish flakes easily when tested with a knife.
  • How to Spot a Fresh Fish: Look for scales that are firmly attached and glistening with moisture. The eyes should be bright and clear; the gills should be vibrant and show no sign of drying out. Does the fish smell like fish? If so, then it's a no-go. Good, pristine-quality seafood smells only of the sea, violets, and scents of melon and cucumber.

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