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
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Andrew Renaud
[email protected]I've made this recipe several times and it's always a hit. It's a great way to impress your guests.
Yub Kumar
[email protected]This recipe is perfect for a summer cookout.
dylan W
[email protected]I'm allergic to coconut. Can I substitute another ingredient?
William Osman
[email protected]This recipe is a bit time-consuming, but it's worth it. The fish is absolutely delicious.
Sheraz Ahmed Soomro
[email protected]I'm not a big fan of fish, but this recipe changed my mind. The fish was so flavorful and moist.
Neesa Cordova
[email protected]The fish was a bit overcooked, but the sauce was delicious.
Sm Zahid
[email protected]I love the combination of lemongrass, chiles, and coconut in this recipe. It's so unique and flavorful.
MD Faysal Ahmed
[email protected]This was the best grilled fish I've ever had. The flavors were incredible.
Shriram
[email protected]I followed the recipe exactly, but my fish didn't turn out as good as the picture. I'm not sure what I did wrong.
liam devoy
[email protected]This recipe is a keeper! The fish was moist and flaky, and the sauce was incredible.
Chike Flash
[email protected]The fish was a bit dry, but the flavor was amazing. I'll try it again with a different type of fish.
Musbahu Hamisu
[email protected]I've never cooked a whole fish before, but this recipe made it easy. The instructions were clear and concise, and the end result was delicious!
Sunny Blank
[email protected]This grilled whole fish was a hit at our dinner party! The lemongrass, chiles, and coconut gave it a wonderfully flavorful crust, and the fish was cooked perfectly.