Grilled Whole Fish with Four Pepper-Ginger Sauce

Yield:
4 servings
Ingredients
  • Four Pepper-Ginger Sauce:
  • 3 cups red wine vinegar
  • 1 cup distilled white vinegar
  • 2 cups granulated sugar
  • 1/2 habanero chile
  • 2 -inch piece fresh ginger, peeled and chopped
  • 1/2 red bell pepper, finely diced
  • 1/2 yellow bell pepper, finely diced
  • 1/2 poblano chile, finely diced
  • 3 tablespoons finely chopped fresh mint leaves
  • 1 tablespoon finely chopped fresh Thai basil leaves, plus more for garnish
  • 1 tablespoon finely chopped fresh cilantro leaves, plus more for garnish
  • Salt
  • Grilled Whole Fish:
  • 4 whole red snapper, 1 1/2-pounds each, scaled, gutted, and scored
  • Salt and freshly ground black pepper
  • Olive oil
Directions
For the sauce:
  • Place the vinegar, sugar, habanero and ginger in a medium saucepan and cook over high heat until reduced to 1 1/2 cups, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.

  • Strain the sauce through a strainer into a bowl, stir in the red and yellow peppers, poblano, mint, Thai basil, cilantro and season with salt, to taste.

  • For the fish:

  • Heat the grill over high heat.

  • Season the cavity of the fish with salt and pepper. Brush the fish with oil on both sides and season with salt and pepper. Grill for 4 to 5 minutes on 1 side. Turn the grill down to medium and cook for another 6 to 7 minutes with the grill hood closed. Remove to a platter and immediately drizzle with the sauce. Garnish with Thai basil and cilantro.


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