Grilled Whole Fish with Chile and Lime
"I've been fishing since I was about five," says star chef Tom Colicchio. "I release almost everything I catch. When I do occasionally kill a fish, it's usually a bass, and I like to cook it whole." Here, he grills this show-stopping whole sea bass with Asian flavors like cilantro, lime and hot chile sauce. Slideshow: Recipes for Whole Fish
August 2013
Gallery
Credit:
© Michael Turek
Recipe Summary
Ingredients
Directions
Notes
Alternatively, use eight to ten 6-ounce fish fillets. Set them on individual squares of heavy-duty foil and season as above. Seal the packets and grill (or roast in a 400° oven) for 10 to 12 minutes.
Suggested Pairing
A full-bodied blend of Sauvignon Blanc, Chardonnay and Riesling from Long Island is perfect with this flavorful fish. A limey Australian Riesling would also work.