COFFEE-RUBBED GRILLED FISH

Coffee-Rubbed Grilled Fish image

Provided by Nicole Taylor

Time 30m

Yield 4 servings

Number Of Ingredients 11

2 whole fish (1 to 1 1/2 pounds each) such as branzino, gutted and scaled (see Notes)
2 teaspoons medium-ground coffee
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons ground cayenne (see Notes)
1 teaspoon ancho chile powder
1 teaspoon ground cumin
1 teaspoon packed brown sugar
1 teaspoon fine sea salt, plus more to taste
3 tablespoons vegetable oil, plus more for greasing the grill
Lime wedges, for serving

Steps:

Prepare an outdoor grill or heat an indoor grill pan to medium-high, ensuring the grates are very clean. Using a sharp knife, score the fish with four diagonal slashes through the skin on both sides.
Mix the coffee, onion powder, garlic powder, cayenne, ancho, cumin, brown sugar and 1 teaspoon salt in a small bowl. Pat the fish very dry with paper towels, then drizzle with the oil and rub over the skin. Sprinkle the coffee rub all over the exterior and cavity of the fish and massage the seasoning into nooks and crannies.
Oil the grill grates or pan. Place the fish on the hot, greased grates, and cover, if using a gas grill. Grill, turning once, until skin is browned and crisp and the flesh is opaque, 5 to 6 minutes per side. The crisped skin should naturally release from the grate when turning and removing the fish. If it doesn't, let it sit until it does. If it's still stuck, carefully pry the skin off the grate with a spatula. Season to taste with salt, and serve right away with lime wedges.