We’re heading into one of our favorite summer holidays! If you’re like us, you’ll be doing some awesome grilling over the 4th of July weekend. Here’s a grilled whole fish recipe you might consider trying. Gourmet Girl Gail Kearns tested it out last month in Big Sur. She used a whole snapper, and it turned out to be a mouthwatering delight. There was enough fish left over for fish tacos! Here’s the recipe adapted from Melissa Clark of New York Times Cooking.
4 (1-pound) whole dorado, branzino or trout, cleaned
1/2 teaspoon fine sea salt
Black pepper, to taste
1-1/2 tablespoons coconut oil, softened or melted
2 small shallots
1 bunch cilantro
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces (substitute lemongrass paste)
1 cup mint leaves
1 Thai chili or 1 to 2 serran chiles, seeded and coarsely chopped
2 small garlic cloves
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower oil
Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil. Thinly slice one lime and one shallot. Cut another lime in wedges for serving. Fill each fish cavity with lime and shallot slices, a handful of cilantro and the lemongrass. For the sauce, finely chop the remaining shallot and juice the remaining lime. Combine shallot, lime juice, cilantro leaves, mint, chile, garlic, fish sauce and 1/4 teaspoon salt. Add coconut milk and oil.
Place fish in a fish basket. Make a fire and add coals. When coals are hot, grill fish until blistered and just cooked through, about 3 to 4 minutes per side. Serve, garnished with lime wedges and mint leaves, with sauce on the side. Enjoy!