This whole fish recipe is incredibly easy, and healthy, and tasty. It doesn't get much better than that! I served this with a simple green salad and new potatoes, but a side of grilled vegetables would also be delicious.
PREPARATION TIME: 10 MINUTES / COOKING TIME: 10-16 MINUTES
This recipe is easy to multiply. Just think 1 fish per person, and the marinade doesn't need to be exact.
- 2 whole red snapper, scaled and gutted (flounder, tilapia or rainbow trout would also work well)
- 1 red chili pepper (you can remove the seeds if you want less heat)
- 4 cloves of garlic
- 1 knob of ginger (around 1")
- 1 handful of Italian parsley
- 2 limes
- Olive oil
- Salt and pepper
- Prepare the grill and set to a medium heat.
- Finely chop the chili, garlic, ginger, and parsley altogether, then mix with the juice of 1 lime.
- Score the fish diagonally, every 1.5 inches, all the way to the bone on both sides.
- Sprinkle the fish with salt and pepper, and coat with 1 tablespoon of olive oil. Then stuff the scores with the marinade. In addition to allowing the marinade to permeate flavor into the fish, the deep scores will also help distribute the heat so the fish cooks evenly.
- Grill the fish. I like to use a fish basket over a BBQ, but you can equally well cook the fish directly on the grill. Either way, brush the surface thoroughly with olive oil to prevent the skin from sticking. Cook the fish for 5-8 minutes on each side, turning only once to avoid ripping the skin. Cooking times vary depending on the heat of the grill and the size of the fish, but you'll know the fish is cooked when it starts to turn opaque and the skin blisters. If you're unsure, wiggle a fork in the thickest part of the flesh - the meat will flake easily when it's ready.
- Serve with a generous squeeze of fresh lime juice, and an additional drizzle of olive oil.