A girl, a fish, a grill

[Monica Bhide]

Hi all, I have two gorgeous red snappers, a brand new gas grill and a lot of motivation! Any recipe suggestions?

[Stone]

Clean, stuff with various aromatics and/or citrus. Score, rub with OO, S&P, some chopped herb. Grill. If they're thick, grill carefully.

[tommy]

i suggest that you hope pixelchef doesn't see this thread.

i'm with stone. the furry bits of fennel go nicely inside of a snappa.

[Monica Bhide]

Clean, stuff with various aromatics and/or citrus.  Score, rub with OO, S&P, some chopped herb.  Grill.  If they're thick, grill carefully.

They are quite thick.

[guajolote]

If your fish is really fresh I wouldn't do a whole lot to it. I'm assuming these are whole. Cut slits in the skin on both sides. Add salt, pepper, and olive oil. Grill, turning only once. Sometimes I stuff the fish cavity with herbs - parsley, chives, thyme, green garlic, lemon zest, oregano. Squeeze a little lemon on it after its cooked. Make sure to eat the meat in the head of the fish, it's the tastiest part.

[Monica Bhide]

Yes, it is whole. I am quite excited about this. Generally I get fillets.

[MatthewB]

If you wanted a bit of fennel flavor, you could line the grate with fennel fronds & grill the snapper on the fronds.

Edit: I mean "stalks" not fronds.

Edited June 9, 2003 by MatthewB (log)

[Stone]

Clean, stuff with various aromatics and/or citrus.  Score, rub with OO, S&P, some chopped herb.  Grill.  If they're thick, grill carefully.

They are quite thick.

Then just be carefull not to burn the outside before the inside get's done. Maybe keep half the grill cool, and pull the fish over after a bit.

[guajolote]

How'd the fish turn out? By the way, you should have metioned the fact that you cook whole, head-on fish in your article - Mom should be proud of you.

[Monica Bhide]

We are cooking it tonite. Here is the marinade I will use -- will let you know how it turns out tomorrow --

-- tomato puree, red chili oil, honey, tamarind extract, minced garlic , grated ginger and a bit of cornstarch.

Keeping my fingers crossed!