GRILLED WHOLE FISH RECIPE
Smoky, tender and flavorful crispy bbq fish is easier than ever and even customizable. This recipe will teach you how to grill or bbq a whole fish at home.
Provided by Huy Vu
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- As you choose your fish, pick fresh fish on ice at your grocery store. Choose fish with clear eyes (fish that have cloudy eyes are less fresh). If you can smell the fish, it should smell like the sea and not fishy. Have the fishmonger clean the fish, also removing the gills and tail.
- Dry your fish with paper towels and use a knife to cut 3 slits on each side of the fish. Each slit is about 1 inch deep.
- Add salt and pepper all over the fish (on the skin, slits, and inside of the cavity).
- Add minced garlic in the cavity and the slits.
- Add the lemon wedges and green onions in each of the slits and the cavity.
- Finish stuffing the fish with leeks, scallions, shallots, rosemary, and parsley.
- Use the soaked toothpicks to keep the stuffing inside the cavity.
- Add a generous amount of vegetable oil all around the fish.
- Heat your charcoal. I like to use natural chunk charcoal and fill about 50-60% of my chimney starter. This fills about 40-50% of my small charcoal grill with about 2-3 inches distance from coals to the fish.
- Once your coals have a nice white coat from heating up, they're ready to pour onto the grill. If the coals aren't covered in white yet, they may not get hot enough on the grill and if you heat them for too long before pouring out, their life is shortened. Cover the grill for a few minutes so it warms up.
- Scrub the grill grates on the top and bottom with a metal grill cleaner.
- Whole fish directly on the grill: Place the fish directly onto the grill and sit tight (don't try to move the fish around before it crisps and cooks or you'll end up breaking the skin). Each side takes about 6-8 minutes with the lid covering the bbq. Once the first side crisps and is easier to lift, you can carefully turn it over. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished. Whole fish in foil: Wrap the fish with foil and place it onto the grill. Each side takes about 6-8 minutes with the lid covering the bbq. After about 7 minutes, carefully turn it over. Slightly open the packet and use a thermometer to check the fish. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished.
- Serve the fish fresh off the grill with some rice and garlic noodles.
Nutrition Facts : Calories 200.7 kcal, Carbohydrate 5.23 g, Protein 31.65 g, Fat 5.37 g, SaturatedFat 1.12 g, Cholesterol 89.21 mg, Sodium 342.41 mg, Fiber 1.07 g, Sugar 1.42 g, ServingSize 1 serving
GRILLED WHITEFISH WITH STUFFING
What could be more fun than a little fin fish on the grill, especially when it's filled with simple yet mouthwatering ingredients.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h5m
Yield 6
Number Of Ingredients 10
Steps:
- Heat coals or gas grill for direct heat. Lightly brush hinged wire grill basket with vegetable oil.
- Mix all ingredients except fish, butter and lemon. Stuff fish with rice mixture. Fasten opening with skewers; lace with string. Place fish in basket.
- Grill uncovered 5 inches from medium heat 50 minutes, brushing frequently with butter and turning once, until fish flakes easily with fork. Discard any remaining butter. Garnish with lemon wedges.
Nutrition Facts : Calories 555, Carbohydrate 29 g, Cholesterol 125 mg, Fat 2, Fiber 1 g, Protein 37 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 530 mg
FLOUNDER WITH SHRIMP STUFFING
The delicious shrimp-herb stuffing makes this fish recipe special enough for company. But it really isn't hard to make, and since our family enjoys fish, we eat it often. -Marie Forte, Raritan, New Jersey
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 6 servings.
Number Of Ingredients 21
Steps:
- Preheat oven to 375°. In a large skillet, melt butter. Add onion, celery and green pepper; saute until tender. Add shrimp; cook and stir until shrimp turn pink. Add broth, pimientos, Worcestershire sauce, dill, chives, salt and cayenne; heat through. Remove from heat; stir in bread crumbs., Spoon about 1/2 cup stuffing onto each fillet; roll up. Place seam side down in a greased 13x9-in. baking dish. Drizzle with butter and lemon juice. Sprinkle with seasonings. Bake, uncovered, 20-25 minutes or until fish flakes easily with a fork.
Nutrition Facts : Calories 357 calories, Fat 23g fat (14g saturated fat), Cholesterol 187mg cholesterol, Sodium 476mg sodium, Carbohydrate 9g carbohydrate (1g sugars, Fiber 1g fiber), Protein 28g protein.
FISH FILLETS WITH STUFFING
Donna Smith of Victor, New York offers a delicious microwave entree. "The fish is moist and the stuffing adds crunch." -Donna Smith, Victor, New York
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine the first 11 ingredients and mix well. In a greased 13-in. x 9-in. microwave-safe dish, arrange the fillets with stuffing between them. Moisten paper towels with water; place over fish. Cook 9-11 minutes or until fish flakes easily with a fork, rotating dish occasionally. Sprinkle with paprika.
Nutrition Facts : Calories 266 calories, Fat 12g fat (3g saturated fat), Cholesterol 122mg cholesterol, Sodium 506mg sodium, Carbohydrate 7g carbohydrate (2g sugars, Fiber 1g fiber), Protein 30g protein.
BBQ FISH & STUFFING
This does a 15 pound Salmon, 10 pound Channel Bass(Redfish), a couple of Bass or Walleye, 15 pound Musky/Pike, 20 pound Red Snapper, etc
Provided by Chef Paul P
Categories Bass
Time 1h15m
Yield 10-30 serving(s)
Number Of Ingredients 12
Steps:
- Put the following on low heat and let simmer for 30 or so minutes:.
- 1 pound of BUTTER.
- 1 med. onion diced.
- 3-6 cloves of crushed Garlic (whole head-even better).
- Salt & Pepper (Tony Chachere's Creole Seasoning is best)
- Tabasco to taste ( put in a minimum of 6 drops ) this is important and you will never know that it is there but you will know if it isn't.
- 4-6 squirts of Lea & Perrins.
- juice of 2 or 3 lemons ( I usually slice one and add it also ).
- Get out the ol' mixing bowl---put in the following:.
- 2 Green Peppers diced.
- 4 stalks of Celery chopped.
- 3 cans of drained cocktail shrimp (the real small ones).
- 3 cans of drained crab meat-yep the real stuff not the imitation.
- More Tabasco (6 drop minimum).
- More Lea & Perrins another 4 to 6 squirts.
- Salt & Pepper - Heavy pepper, light salt (the crab & shrimp both have salt) or Tony's.
- 3 cloves of crushed Garlic.
- 1 large Onion diced.
- One tube of saltine crackers, ¼ pound crushed or about a half a loaf of shredded bread.
- Pour in about half the lemon butter mix
- Work the mixture until it is fairly uniform.
- Thin slice 1 lemon and 1 small onion.
- Place half the lemon and onion on a large double layer of heavy duty aluminum foil, place the fish on top, rub fish inside and outside with seasoning salt (Tony's) stuff the body cavity with the mix. Form the foil into a tray, the rest of the lemon and onion on top the fish, then try to seal it up. Place on BBQ, close lid, about 10 to 15 minutes a side (less for smaller fish), open topside of foil for last ten minutes to add a little smoke taste.
- Wrap the smaller fish individually.
- Fish should be firm but flake to a fork once the skin is pulled back. You can test it when you open it up for the smoke part.
- Cooking time depends on size, thickness of fish.
Nutrition Facts : Calories 446.7, Fat 38.8, SaturatedFat 23.6, Cholesterol 141.7, Sodium 622.2, Carbohydrate 16.4, Fiber 2.5, Sugar 1.9, Protein 11.3
GRILLED STUFFED RED SNAPPER
You can either stuff the fish with the seafood filling or simplify this recipe for yourself by spooning the stuffing on top of each fish fillet.
Provided by MARBALET
Categories Main Dish Recipes Seafood Main Dish Recipes Crab
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Preheat coals in a covered grill to high heat.
- To Make Stuffing: Melt 2 tablespoons butter or margarine in a skillet. Add the bread crumbs. Saute and stir the mixture over medium-high heat till the bread crumbs are browned. Remove the bread crumbs to a mixing bowl.
- Melt 1 tablespoon butter or margarine in the skillet and saute the onions, celery and garlic until tender; add to bread crumbs in mixing bowl, then stir in shrimp, crab, parsley, salt and pepper and toss gently.
- Cut foil to form a double-thickness 18x12-inch rectangle. Lay the fish fillets on the double thickness of foil. Mound the stuffing on top of the fillets.
- Curl up the edges of the foil to form a tray. In a covered grill, arrange the preheated coals at either side of the grill. Test for medium heat above the center of the grill. Place the fish in foil in the center of the grill rack. Cover and grill for 20 to 25 minutes or just until the fish flakes easily.
Nutrition Facts : Calories 258.4 calories, Carbohydrate 10.6 g, Cholesterol 107 mg, Fat 8.4 g, Fiber 0.8 g, Protein 33.1 g, SaturatedFat 4.2 g, Sodium 355.5 mg, Sugar 1 g
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