Whole Grilled Fiesta Fish
If you have roughly 1 hour and 9 minutes to spend in the kitchen, Whole Grilled Fiesta Fish might be a great gluten free, dairy free, and pescatarian recipe to try. This recipe serves 2 and costs $9.0 per serving. This main course has 776 calories, 63g of protein, and 44g of fat per serving. It is perfect for The Fourth Of July. It is brought to you by Foodnetwork. 20 people found this recipe to be yummy and satisfying. Head to the store and pick up lemon zest, lemon juice, fresh cilantro leaves, and a few other things to make it today. With a spoonacular score of 85%, this dish is great. Fiesta Grilled Chicken, Fiesta Grilled Corn, and Grilled Steak Fiesta Salad are very similar to this recipe.
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 54 minutes
Ingredients:
1 1/2 tablespoons agave
2 tablespoons canola oil, for grill grate
1/2 cup fresh cilantro leaves, chopped
3 cloves garlic, minced (1 tablespoon)
2 tablespoons grapefruit juice
1 teaspoon fresh grapefruit zest
1 tablespoon minced jalapeno
2 tablespoons lemon juice
1 tablespoon fresh lemon zest
2 lemons, halved crossways, plus 1 lemon sliced 1/4-inch thick, optional
2 tablespoons lime juice
1 tablespoon fresh lime zest
3 tablespoons olive oil
1/2 cup orange juice
1 tablespoon fresh orange zest
Sea salt and fresh cracked black pepper
1 (1 1/2 to 2-pound) striped bass, scales removed and gutted
Equipment:
ziploc bags
paper towels
grill
spatula
Cooking instruction summary:
Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well. Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more. Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times. Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky. While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred. Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.
Step by step:
1. Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.
2. Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.
3. Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.
4. Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.
5. While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.
6. Remove from the grill and cut the meat from the bones.
7. Serve the fish with grilled lemons squeezed over top.
Nutrition Information:
covered percent of daily need
