Herb-Stuffed Grilled Snapper with Spicy Dressing

Début de l'été 2009
food and drink

BY: Eshun Mott

People are often intimidated by the thought of grilling whole fish, but as long as your grill is clean the fish should turn without difficulty. This recipe can be varied depending on the size of snapper available—just adjust the cooking time accordingly (when in doubt, make a tiny cut behind the gill to check if the fish is cooked through). The easiest presentation is to serve a whole small fish per person, but dividing a fish between two people is easily done as long as you don’t mind easing the fish off the bone.

2 whole red snappers, 1 to 2 lbs (500 g to 1 kg), cleaned
Salt and freshly ground pepper
4 branches dill
4 chives
2 sprigs basil
4 branches coriander
Olive oil

1⁄4 cup (50 mL) lime juice
2 tbsp (25 mL) olive oil
1 tsp (5 mL) harissa (or to taste)
1 tsp (5 mL) honey
1 tsp (5 mL) chopped garlic
1⁄2 tsp (2 mL) grated lime rind
1 tbsp (15 mL) chopped dill
1 tbsp (15 mL) chopped chives
1 tsp (5 mL) chopped basil

1. Preheat grill on medium heat.

2. Pat fish dry and season inside and out with salt and pepper. Stuff cavity of each fish with 2 branches dill, 2 chives, 1 sprig basil and 2 branches of coriander. Rub fish with olive oil, and grill for 6 minutes a side or until fish is cooked through but still moist.

3. Combine lime juice, olive oil, harissa, honey, garlic, lime rind, chopped dill, chives and basil in a mini-chop and process until well combined. Season with salt to taste. Serve dressing alongside fish for drizzling over boned portions.

Serves 4

What to Serve