Whole Grilled Fish With Olive-Tomato Compote

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Whole Grilled Fish With Olive-Tomato Compote might be a recipe you should try. One portion of this dish contains about 93g of protein, 30g of fat, and a total of 661 calories. For $11.45 per serving, you get a main course that serves 4. The Fourth Of July will be even more special with this recipe. If you have olive oil, oil cured black olives, parsley, and a few other ingredients on hand, you can make it. 8 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Serious Eats. With a spoonacular score of 93%, this dish is amazing. Similar recipes include Tomato, Olive, Caper Compote, Red Snapper With Tomato-olive Compote And Rice, and Grilled Artichokes With Raw Tomato Compote.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

Procedures 1 For the Sauce: In a food process, combine both olives, olive oil, and garlic, and process to form a coarse paste. Stir in tomatoes and oregano and season with black pepper. Set aside. 2 For the Fish: About 30 minutes before grilling, remove fish from refrigerator and let come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 3 Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Stuff fish cavities with lemon, garlic, ginger, and herbs. Rub fish all over with olive oil. 4 Set fish over hot side of grill and cook until bottom side is browned, about 5 minutes. Using a carving fork, insert tines between grill grate and under fish. Carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135°F, about 5 minutes longer; if skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking. Let rest 5 minutes. 5 Carve fish and transfer fillets to plate. Top with olive compote and parsley. Serve with lemon wedges.

 

Step by step:

1. For the Sauce: In a food process, combine both olives, olive oil, and garlic, and process to form a coarse paste. Stir in tomatoes and oregano and season with black pepper. Set aside.

2. For the Fish: About 30 minutes before grilling, remove fish from refrigerator and let come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

3. Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Stuff fish cavities with lemon, garlic, ginger, and herbs. Rub fish all over with olive oil.

4. Set fish over hot side of grill and cook until bottom side is browned, about 5 minutes. Using a carving fork, insert tines between grill grate and under fish. Carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135°F, about 5 minutes longer; if skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking.

5. Let rest 5 minutes.

6. Carve fish and transfer fillets to plate. Top with olive compote and parsley.

7. Serve with lemon wedges.

Nutrition Information:

covered percent of daily need