Citrus Grilled Whole Fish With Lime Butter Recipe
Ingredients
| 1 whole fish (3 to 8 pounds), such as salmon, bluefish, red snapper or trout, with head and tail removed, if desired Vegetable oil | ||
| black pepper | 1 | |
| Lemon peel | 1 Teaspoon, grated | |
| 1 or 2 limes, thinly sliced | ||
| 1 or 2 lemons, thinly sliced | ||
| Lime wedges | ||
| Lime Butter | ||
Directions
Brush fish cavity with oil and season with pepper and lemon peel.
Overlap alternating lime and lemon slices; place in cavity of fish.
Oil outside of fish thoroughly.
Measure thickness of fish at its thickest part.
Place fish in oiled fish basket.
Or, make fish-turning handles: Fold two 18 x 12-inch pieces of heavy-duty foil in half 3 times to make two 18 x1 1/2-inch strips.
Place fish on its side on foil strips; wrap strips around fish and twist each at the belly sides.
Bank hot coals on both sides of grill.
Oil grid and place 4 to 6 inches above coals.
Place fish on grid; grill 10 to 12 minutes per inch of thickness.
Baste with oil and turn fish over halfway through cooking time (re-oil grid).
Fish is cooked when it flakes easily when tested with fork and internal temperature is 140° E Place fish on warm serving platter.
Lift off top layer of skin, if desired.
Gut top of fish lengthwise along backbone.
Slide wide spatula between flesh and ribs and lift off each serving.
When top half of fish has been served, lift and remove backbone.
Gut down to skin to serve remaining half.
Overlap alternating lime and lemon slices; place in cavity of fish.
Oil outside of fish thoroughly.
Measure thickness of fish at its thickest part.
Place fish in oiled fish basket.
Or, make fish-turning handles: Fold two 18 x 12-inch pieces of heavy-duty foil in half 3 times to make two 18 x1 1/2-inch strips.
Place fish on its side on foil strips; wrap strips around fish and twist each at the belly sides.
Bank hot coals on both sides of grill.
Oil grid and place 4 to 6 inches above coals.
Place fish on grid; grill 10 to 12 minutes per inch of thickness.
Baste with oil and turn fish over halfway through cooking time (re-oil grid).
Fish is cooked when it flakes easily when tested with fork and internal temperature is 140° E Place fish on warm serving platter.
Lift off top layer of skin, if desired.
Gut top of fish lengthwise along backbone.
Slide wide spatula between flesh and ribs and lift off each serving.
When top half of fish has been served, lift and remove backbone.
Gut down to skin to serve remaining half.
Chef
