Grill a whole fish? YES YOU CAN!! Easy Peasy.
(2 servings)
1 T. veg oil, plus more for the grill
1 1&1/2-2 lb. whole black bass or branzino, cleaned
Kosher salt
Freshly ground pepper
1 bunch cilantro, divided
1 lime, thinly sliced, seeds removed, divided
1/2 t. coriander seeds*, crushed in a mortar with a pestle* or put in a zip lock - use a rolling pin*
Prepare the grill for med.-high heat. Oil grate. Season bass inside and out with S&P. Stuff the fish with half of the cilantro, half of the lime slices, and sprinkle the inside with the crushed coriander. Tie closed with kitchen twine, spacing 2" apart (this will hold in the stuffing and make it easier to turn the fish on the grill). Grill, undisturbed, until skin is charred and crisp and flesh of bottom fillet it flaky and opaque, 6-10 mins. depending on the size of the fish. Place a metal spatula underneath fish and brace with tongs on top for support, then lift and gently roll it over onto the other side. Cook until flesh of other fillet is flaky and opaque, 6-10 mins. If a small knife or tester slides easily into the thickest part of the flesh, fish is done. Line a platter with remaining cilantro and lime slices. Place fish on top and remove twine.
How to fillet a whole cooked fish: Using a knife, cut along the backbone from just behind the head to the tail to gently separate the fillet from the spine. Lift the top fillet from the skeleton (it should be easy). Lift the spine from the tail end to remove it - and along with it, the head. Trim away any small bones that may still be attached to the bottom fillet.
Never underestimate the Power of HOPE!!
Happy Friday, and have FUN today!!!!
Love,
MM
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