As promised in the Sunday Lifestyle section, here are some grilled fish recipes from Gannett News Service.
GRILLED SNAPPER WITH CUCUMBER SAUCE
For fish and marinade
4 small whole snappers, cleaned and trimmed of fins
2 bunches fresh chives or 1 bunch scallions, both white and green parts, trimmed and finely chopped
1 head garlic, cut in half crosswise
1 medium onion, thinly sliced
2 bay leaves
1 Scotch bonnet or other hot chili, seeded and cut in half
two-thirds cup fresh lime juice
one-fourth cup dark rum
3 tablespoons salt
For cucumber sauce
1 cucumber, peeled and seeded
1 green tomato, cored and peeled, or 4 tomatillos, husked, cored and peeled
one-fourth cup diced onion
3 scallions, both white and green parts, trimmed and finely chopped
one-fourth cup chopped fresh flat-leaf parsley
3 tablespoons white-wine vinegar or distilled white vinegar, or more to taste
3 tablespoons extra-virgin olive oil, plus additional oil for brushing
Salt and pepper to taste
Prepare the fish and marinade: Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, on each side of each fish. Place the fish in a non-reactive baking dish or roasting pan large enough to hold them in a single layer. Scatter the chives, garlic, onion slices, bay leaves and chili over the fish.
Combine the lime juice, rum, salt and 4 cups of water in a medium-size non-reactive bowl, stirring until the salt dissolves. Pour the marinade over the fish and let marinate in the refrigerator, covered, for 1 to 2 hours.
Make the cucumber sauce: Combine the cucumber, green tomato, onion, scallions, parsley, vinegar and olive oil in a food processor or blender and process to a smooth puree. Taste for seasoning, adding salt and pepper to taste and more vinegar as necessary. The sauce should be highly seasoned. Set up grill for direct grilling and heat to medium-high.
Grill the fish: When ready to cook, remove the fish from the marinade and discard the marinade. Blot the fish dry with paper towels and brush lightly on both sides with olive oil. Oil the grill grate and place the fish directly on it. Grill the fish on one side, basting once or twice with olive oil, until the skin is dark and crisp and the flesh is cooked through to the bone, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, 6 to 10 minutes longer.
Using a spatula, carefully transfer the fish to a serving platter. Fillet or serve whole. Serve with cucumber sauce. Makes 4 servings.
Source: “The Barbecue! Bible 10th Anniversary Edition” by Steven Raichlen (2008, Workman, $22.95).
Grilled Mediterranean Red Snapper
4 whole Gulf snappers, about 1 pound each
Herbes de Provence, to taste
Salt and pepper, to taste
Olive oil for drizzling
2 lemons, cut in half
Heat grill to medium-high. Use sharp scissors to cut off gills. Rinse fish inside and out with cold water; pat dry. Make 4 diagonal slices in each side of each fish. Sprinkle herbes de Provence, salt and pepper on both sides of each fish. Lightly drizzle olive oil on both sides of each fish. When grill is hot, place fish on grill. Grill 4 to 5 minutes, or until skin is slightly charred and releases from the grill. Use a spatula to turn each fish, then grill another 4 to 5 minutes. To test for doneness, run a knife alongside the backbone. If there’s no resistance, the fish is ready.
Drizzle with more olive oil and sprinkle with lemon juice. Serve immediately.
Makes 4 servings.