The Pineapple-Basil Glaze adds wonderful flavor to this Whole Grilled Fish.
Whole Grilled Fish with Pineapple-Basil Glaze
Author: Chef Michael Nelson, GW Fins, New Orleans
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
- 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
- In a small bowl, combine lime leaf, lime juice, cilantro, mint, sugar, and salt. Set aside.
- 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.
- 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.
- 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).
- 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.