Tested and Perfected by Food and Wine

Grilled Whole Red Snapper with Sweet Garlic Barbecue Sauce

  • SERVINGS: 6
  • HEALTHY

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

  1. 4 whole red snappers or black bass (about 1 3/4 pounds each), cleaned
  2. 8 medium garlic cloves, chopped
  3. 1/2 cup chopped cilantro
  4. 1 tablespoon salt
  5. 2 teaspoons ground coriander
  6. 2 teaspoons freshly ground white pepper
  7. Vegetable oil
  8. 3 tablespoons Asian fish sauce
  9. 3 tablespoons fresh lime juice
  10. 1 1/2 tablespoons sugar
  11. Sweet Garlic Barbecue Sauce and lime slices, for serving
  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.