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.