Bon Appétit | August 2013 photo by Gentl & Hyers yield Grilling whole fish is not as tricky as it sounds. We tie ours with kitchen twine, which makes them easy to handle. IngredientsPreparationPrepare grill for medium-high heat. Mix onion, cilantro, lime juice, ginger, sugar, chopped mint, half of chiles, and 1/3 cup oil in a medium bowl; season with salt. Set relish aside. Season inside of fish with salt. Stuff with mint sprigs, lime slices, and remaining chiles; tie with kitchen twine. Drizzle with remaining 1 tablespoon oil; season with salt. Grill fish until skin is crisp and flesh is flaky and opaque down to the bone, about 5 minutes per side. (If a small knife slides easily through the thickest part of flesh, the fish is done.) Serve with relish. DO AHEAD: Fish can be stuffed and tied and relish can be made 6 hours ahead. Cover separately and chill. my notesvia Epicurious.com: New Recipes http://feeds.epicurious.com/c/35380/f/665147/s/3028bfc4/sc/26/l/0L0Sepicurious0N0Crecipes0Cfood0Cviews0C51179220A0Dmbid0Frss0Iepinr/story01.htm | |||
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Friday, August 23, 2013
Grilled Branzino with Cilantro-Mint Relish
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