Filipino Whole Grilled Fish with Tomato-Onion Salsa
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 555
- Total Fat
- 13
- Saturated Fat
- 2
- Carbohydrates
- 10
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 95
- Cholesterol
- 168
- Sodium
- 1406
- Total: 1 hr 15 min
- Active: 50 min
Ingredients
2 whole black sea bass or snapper (2 pounds each), gutted and scaled
10 ripe Campari or 5 plum tomatoes, diced (about 2 cups)
1 red onion, diced
2 scallions, chopped
2 tablespoons fish sauce
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for the grill
Juice of 1 lime
Directions
- Preheat a grill to 400˚ F to 450˚ F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes.
- Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl.
- Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper.
- Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula.
- Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side.