Whole Grilled Fish with Pineapple-Basil Glaze
Yields: 4-6 servings
  • 1 kaffir lime leaf, thinly sliced
  • 3 tablespoons fresh lime juice
  • 1 teaspoon thinly sliced fresh cilantro
  • 1 teaspoon thinly sliced fresh mint leaves
  • 1 teaspoon sugar
  • Pinch salt
  • ¼ cup butter, softened
  • 1 cup pineapple juice
  • 2 tablespoons thinly sliced fresh basil leaves
  • 4 (1- to 2-pound) whole fresh fish, gutted and scaled
  • Salt
  • Ground black pepper
  • Canola oil
  • ½ cantaloupe, peeled, seeded, quartered, and thinly sliced
  • ½ honeydew, peeled, seeded, quartered, and thinly sliced
  • ½ Crenshaw melon, peeled, seeded, quartered, and thinly sliced
  1. In a small bowl, combine lime leaf, lime juice, cilantro, mint, sugar, and salt. Set aside.
  2. In another small bowl, place butter. In a small saucepan, cook pineapple juice over medium heat until reduced to ¼ cup, about 
10 minutes. Pour over butter; 
add basil, and stir until combined.
  3. With a sharp knife, carefully score through skin of fish about ½ inch deep in a cross-hatch pattern. Season fish with salt and pepper. Rub outside of fish with oil.
  4. Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Cook fish for 7 to 8 minutes per side. Do not move fish until turning (this will reduce sticking).
  5. On serving plates, overlap melon slices. Drizzle lime mixture over melon. Place grilled fish on a platter, and top with pineapple glaze. Place whole fish over melon, and serve immediately.
Recipe by Louisiana Cookin at https://www.louisianacookin.com/whole-grilled-fish-pineapple-basil-glaze/