dorade

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.

Grilled Whole Fish With Lemongrass, Chiles and Coconut

(1-pound) whole dorade, branzino

fine sea salt, more as needed

Black pepper, as needed

coconut oil, softened

limes

shallots,

cilantro, leaves and stems separated (about 2 cups leaves)

mint leaves, more for garnish

Thai chile

garlic cloves,

Asian fish sauce,

coconut milk

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.

Thai flavors enhance the smokiness of this whole fish grilled over charcoal.

Grilled Whole Fish with Chiles and Coconut

Een hele vis van de BBQ moet je echt een keer gemaakt hebben, dat is zó lekker.

Gegrilde dorade van de bbq

hele dorades (Schoongemaakt en ont-schubd door je visboer.)

citroen

zeezout

peper

takjes peterselie

takjes tijm

Steek je BBQ aan, liefst één met kolen voor het rook effect in je vis.

Strooi zout en peper in de holte van de dorade en vul hem met plakjes citroen en wat tijm en peterselie.

Leg de hele vis in het speciale BBQ visrooster en klap deze dicht en sluit hem goed.

Leg de vis op het BBQrooster en grill hem om en om aan beide zijdes voor een 20 / 25 minuutjes tot de vis gaar is.

Klap het rooster open en haal de vis er voorzichtig uit en leg hem op je bord.

Met een vismes kun je nu de vis fileren.

Heerlijk Happen!

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Grilled Whole Fish With Lemongrass,...

Gegrilde dorade van de bbq

Top 2 dorade recipes from across the web

The most viewed dorade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Grilled Whole Fish With Lemongrass,...

Gegrilde dorade van de bbq

The most viewed dorade recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine