Grilled Whole Red Snapper with Citrus-Ginger Hot Sauce
Although fish is often grilled over indirect heat, we prefer cooking whole snapper over moderate direct heat.
Yield: 4 servings (serving size: about 5 ounces fish and about 2 1/2 tablespoons sauce)
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Amount per serving
- Calories: 237
- Calories from fat: 22%
- Fat: 5.9g
- Saturated fat: 1g
- Monounsaturated fat: 2.9g
- Polyunsaturated fat: 1.2g
- Protein: 37.9g
- Carbohydrate: 6.2g
- Fiber: 0.3g
- Cholesterol: 67mg
- Iron: 0.6mg
- Sodium: 673mg
- Calcium: 67mg
- 1/3 cup fresh orange juice
- 2 tablespoons water
- 1 1/2 tablespoons fresh lime juice
- 1 tablespoon fish sauce
- 1 teaspoon grated peeled fresh ginger
- 1 teaspoon grated garlic
- 1/2 teaspoon minced seeded serrano chile
- 1/2 teaspoon Sriracha (hot chile sauce, such as Huy Fong)
- 1 1/2 teaspoons honey
- 1 dried hot red chile, seeded and crushed
- 2 (2-pound) cleaned whole red snapper
- 1 tablespoon olive oil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2 lemons, thinly sliced
- 2 garlic cloves, thinly sliced
- Cooking spray
- 1. Prepare grill to medium heat.
- 2. To prepare sauce, combine the first 10 ingredients; set aside.
- 3. To prepare fish, score each fish with 3 diagonal cuts on both sides. Brush outside of fish evenly with olive oil. Sprinkle with kosher salt and black pepper. Stuff lemon and garlic slices into cuts. Place any remaining lemon slices into each fish cavity. Coat outside of fish with cooking spray.
- 4. Place fish on grill rack; grill 40 minutes or until fish flakes easily when tested with a fork. (Fish does not need to be turned.) Serve fish with sauce.
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