Citrus Grilled Whole Fish With Lime Butter
|Whole fish||8 Pound, head and tail removed (1 Whole Fish, Such As Salmon, Bluefish, Red Snapper Or Trout)|
|Vegetable oil||2 Tablespoon (As Required)|
|Freshly ground black pepper||To Taste|
|Grated lemon peel||1 Teaspoon|
|Limes||2 , thinly sliced|
|Lemons||2 , thinly sliced|
|Lime butter||1 Tablespoon (As Required)|
Brush fish cavity with oil and season with pepper and lemon peel.
Overlap alternating lime and lemon slices; place in cavity of fish.
Oil outside of fish thoroughly.
Measure thickness of fish at its thickest part.
Place fish in oiled fish basket.
Or, make fish-turning handles: Fold two 18 x 12-inch pieces of heavy-duty foil in half 3 times to make two 18 x1 1/2-inch strips.
Place fish on its side on foil strips; wrap strips around fish and twist each at the belly sides.
Bank hot coals on both sides of grill.
Oil grid and place 4 to 6 inches above coals.
Place fish on grid; grill 10 to 12 minutes per inch of thickness.
Baste with oil and turn fish over halfway through cooking time (re-oil grid).
Fish is cooked when it flakes easily when tested with fork and internal temperature is 140° E Place fish on warm serving platter.
Lift off top layer of skin, if desired.
Gut top of fish lengthwise along backbone.
Slide wide spatula between flesh and ribs and lift off each serving.
When top half of fish has been served, lift and remove backbone.
Gut down to skin to serve remaining half.
Serving size: Complete recipe
Calories 3402 Calories from Fat 949
% Daily Value*
Total Fat 106 g163.4%
Saturated Fat 11.7 g58.4%
Trans Fat 0 g
Cholesterol 32.3 mg10.8%
Sodium 7.5 mg0.3%
Total Carbohydrates 23 g7.6%
Dietary Fiber 8.6 g34.3%
Sugars 1.6 g
Protein 565 g1129.4%
Vitamin A 881.4% Vitamin C 200.5%
Calcium 867.8% Iron 936.5%
*Based on a 2000 Calorie diet