Whole Grilled Fish (gf) Recipe

Prepare fish

Rinse the fish inside and out and pat dry with paper towels. Using a sharp knife, score the skin on each side with 2–3 shallow diagonal cuts. Season the cavity and both sides generously with 1 tablespoon kosher salt and 1 teaspoon black pepper.

Stuff and oil

Stuff the cavity with lemon halves, sliced garlic, and cilantro sprigs. Brush the outside of the fish with 2 tablespoons olive oil and rub it into the scored areas so oil and seasoning reach the flesh.

Grill

Preheat a grill to medium-high (about 400°F/200°C). Oil the grill grates. Place the fish over direct heat and grill 6–8 minutes per side, depending on thickness, until the skin is charred in spots and the flesh is opaque and flakes easily with a fork (internal temp 135–145°F/57–63°C). If the fish sticks, give it another minute; it will release when seared.

Rest

Transfer fish to a platter and rest 5 minutes before transferring to serving plates and removing cavities of herbs and lemon halves if desired.

Combine grated coconut, cilantro, mint, green chile, yogurt, lime juice, grated ginger, 3/4 teaspoon salt, and 2 tablespoons water in a blender or food processor. Purée until smooth, scraping down sides once. Adjust consistency with up to 1–2 tablespoons additional water if needed. Taste and adjust salt and lime. Transfer to a small bowl and refrigerate until ready to serve.

Soak chiles

Toast the dried chiles lightly in a dry skillet over medium heat 20–30 seconds per side until fragrant (do not burn). Remove stems and seeds, then soak chiles in 3–4 tablespoons hot water for 10 minutes until softened.

Blend sauce

In a blender, combine softened chiles with chopped tomato, white vinegar, 1 tablespoon olive oil, smoked paprika, cumin, garlic clove, brown sugar, 1/2 teaspoon salt and 2–3 tablespoons of the chile soaking liquid (or up to 4 tablespoons water) to loosen. Purée until smooth. Taste and adjust salt, acidity (more vinegar), or sweetness. If too thick, thin with a little water.

Finish

Heat a small skillet over medium heat and warm 1 teaspoon olive oil. Add the puréed sauce and simmer gently 2–3 minutes to meld flavors, then remove from heat and let cool slightly.

In a bowl toss the chopped mixed tender herbs with the sliced red onion, 1 tablespoon olive oil, 1 teaspoon lemon juice, 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Toss gently to combine and keep chilled until plating.

Place the grilled whole fish on a large serving platter or individual plates. Spoon 2–3 tablespoons of the green coconut chutney alongside the fish and 2 tablespoons of the red adobo in a small pool or brush lightly across portions of the fish for color and flavor contrast.

Top with a generous handful of the herb salad, scatter extra cilantro leaves, and serve with lemon wedges on the side. Encourage diners to use chutney and adobo to taste.