Grilled Fish

The best grilled fish I’ve had was in Sydney, Australia at an upscale restaurant on the harbor. It was a beautiful September evening in 2012 and I was enjoying a low-key dinner with my cousin and his beautiful wife. I can’t remember the name of the restaurant, but it was on a docking strip with a couple other outdoor restaurants. Not only was the weather amazing (September there is really like early spring to us), but the food was amazing. It also happened to be that I had the best oysters of my life there as well.

Back to the grilled fish, my cousin recommended the grilled Barramundi, an Asian sea bass. I had never heard of Barramundi before, but I was assured it would be delicious. The Barramundi did not disappoint. Served whole on a large plate, it looked and tasted good. Since then, I’ve been craving grilled whole fish on and off, but haven’t had the courage to try it out at home, until recently.

 

Grilled Fish_2

Grilled Stuffed Snapper

Ingredients

  • 6 Red Snappers, head and tail attached, cleaned and cut open length-wise [your local fish market will do that for you]
  • 2 tablespoons Flour
  • 2 Red Onions, halved and sliced
  • 3 Lemons, sliced + zest from 1 lemon
  • 1 cup Basil Leaves
  • 1 tablespoon salt
  • Fish Spice [2 tablespoons Cumin, 2 teaspoons Coriander, 1 teaspoon Chili Powder, 1 teaspoon Cardamom]
  • Olive Oil, for brushing

Instructions

  1. Start up your charcoal grill
  2. Prepare the fish by filling a deep plastic bin with warm water and the four and washing the fish inside and out, pat dry and set aside
  3. Stuff the fish with lemon slices, red onion and basil leaves
  4. Mix together the lemon zest and salt
  5. Brush each fish with olive oil, then sprinkle the lemon zest mix and scover the fish in spices
  6. Flip and repeat
  7. The fish is now ready to be grilled
  8. Loosely wrap each fish separately in aluminum foil
  9. Grill for 10-15 minutes on each side, only flipping once, until the meat is flaky
  10. Serve warm
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