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Grilled Whole Red Snapper with Sweet Garlic Barbecue Sauce

  • Servings: 6

In Thailand, variations on this simple but spectacular whole grilled fish turn up at beachfront grill shacks and upscale restaurants alike.

Plus: More Grilling Recipes and Tips

KEY: Grilling/Barbecuing, Barbecue/Cookout, Dinner Party, Father's Day, Asian, Thai, Healthy

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Ingredients

  • 4 whole red snappers or black bass (about 1 3/4 pounds each), cleaned
  • 8 medium garlic cloves, chopped
  • 1/2 cup chopped cilantro
  • 1 tablespoon salt
  • 2 teaspoons ground coriander
  • 2 teaspoons freshly ground white pepper
  • Vegetable oil
  • 3 tablespoons Asian fish sauce
  • 3 tablespoons fresh lime juice
  • 1 1/2 tablespoons sugar
  • Sweet Garlic Barbecue Sauce and lime slices, for serving

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How to make this recipe

  1. Make 3 crosswise slashes down to the bone on both sides of each fish. Place the fish in 2 large shallow glass baking dishes.
  2. In a mini food processor, pulse the garlic with the cilantro, salt, coriander and white pepper until finely chopped. With the machine on, slowly add 2 tablespoons of oil and process to a paste.
  3. Slather the paste in the fish cavities and slashes and spread any extra over the skin; refrigerate for 1 hour.
  4. In a small bowl, whisk the fish sauce with the lime juice, sugar and 3 tablespoons of oil. Set aside for basting.
  5. Light a grill. Lightly oil the grate. Grill the fish, covered, over a medium-low fire for about 25 minutes, basting twice and turning once, until cooked through. Transfer to a platter and fillet before serving with the Sweet Garlic Barbecue Sauce and lime slices.
Contributed By Published June 2002

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