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Grilling a whole fish, great for presentation, great for flavor.
I grabbed up a whole Yellow tail snapper to cook for Sunday. Fish was prepped by the folks @ WF, gutted, scaled, etc.
First things first, I cut slits in the sides of the fish down to the bone, this allows the spices to penetrate, as well as quicken cooking. I rubbed the fish inside and out with lime juice, then kosher salt, black pepper, brown sugar(pinch), cajun seasoning.
I grilled the whole fish over raging RO lump. Easily flipped 2 x and then put on a foils sheet with lemon slices, garlic, green onion. I let the fish continue to cook this way to make sure it was done. I added some butter to the foil mix as well as additional olive oil. THis mix worked really well for dipping the fish. Flesh was tender, skin crispy, a perfect fish.
also grilled some asparagus and eggplant glazed with oyster sauce:
WHole grilled fish are becoming a favorite for me,.
I grabbed up a whole Yellow tail snapper to cook for Sunday. Fish was prepped by the folks @ WF, gutted, scaled, etc.
First things first, I cut slits in the sides of the fish down to the bone, this allows the spices to penetrate, as well as quicken cooking. I rubbed the fish inside and out with lime juice, then kosher salt, black pepper, brown sugar(pinch), cajun seasoning.
I grilled the whole fish over raging RO lump. Easily flipped 2 x and then put on a foils sheet with lemon slices, garlic, green onion. I let the fish continue to cook this way to make sure it was done. I added some butter to the foil mix as well as additional olive oil. THis mix worked really well for dipping the fish. Flesh was tender, skin crispy, a perfect fish.
also grilled some asparagus and eggplant glazed with oyster sauce:
WHole grilled fish are becoming a favorite for me,.
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