Grilled Whole Fish
Last week I got 4 whole red snappers from the local fisherman. I shared two with my friends and they were so soft and juicy and I was in heaven.
During weekdays, I can't spend much time in the kitchen than weekends but it does not stop me from cooking. For the busy days, I do simple thing like grilled fish. And I use oven to avoid the hustle of cleaning the grill. So that I can let the oven and my remote thermometer work while I do something else.
Today, I use the grilled whole fish recipe from this month's cook book along with Red Rice Pilaf and Green Beans with Toasted Almonds and Lemon from the same book.
The fish was so easy to prepare and you don't need much of anything. Salt, pepper, lemon, some herbs that you can find and olive oil. You don't have to go to the store because these things are usually always in handy. It took me --min to prepare and --min to cook in the oven.
Red Rice Pilaf had a nice aromas from cilantro and garlic. Perfect mach with the grilled fish. I could add much more cilantro next time.
But the tonight's hit was Green Beans with Toasted Almonds and Lemon. It's tart from lemon, nutty flavor from almond and browned butter and beans and almonds are crunchy. It was nice contrast with soft and moist fish and rice.
By the way, I paid $10 for four 2lb whole red snappers (plus the cost of ice, cleaning and delivery directly from the fishing boat).
You should try when you have chance to get the fresh whole fish. It is ridiculously easy to prepare but your family does not know about it.
Grilled Whole Fish
Ingredients
1 whole 3lb fish (scale, gut and trip the tail and fins)
Salt
Paper
Lemon slices
1 large handful of fennel founds or other herb branches
Olive oil
Method
1. Prepare a medium fire (if you use grill). If you use oven, preheat oven at 400F.
2. Season generously, inside and out with salt and pepper.
3. Stuff the cavity with lemon slices and herb. Scatter a few of the fronds or herb branches around the outside of the fish as well.
4. Rub with olive oil.
5. Oil the grill with an oiled towel and put the fish on the grill. If you use oven, put the fish on the baking sheet and put it in the oven. Cook until done. The fish is done when the flesh separates easily from the bones but is still moist.
6. Serve with lemon wedges and extra-virgin olive oil.
