Thursday, May 3, 2012

Piri Piri Grilled Whole Baby Grouper

As I mentioned in my last post, Piri Piri Grilled Chicken,  the sauce is great on fish or pork or prawns or pretty much whatever you want to grill.*  The original grill guy was also grilling fresh sardines but any fish will do!  I won’t repeat the making of the sauce again but here’s how to prepare the fish.

2/3 cup or 160ml piri piri sauce – made from this recipe – 1/3 cup or 80 ml for marinating, 1/3 cup or 80ml for basting while grilling.
2 small Grouper about 1 lb each or one larger fish of 2 1/4 lbs.
Sprinkle of flakey sea salt for serving
Fish holder/grill basket

Get your fish guy to gut, clean and scale the fish but leave it whole.  Once you get it home, make sure it is really clear of scales by giving it a quick scrape all over with a sharp knife - from tail to head.  Rinse it well.  Refrigerate.

About half an hour to an hour before you are going to grill, cut three or four nice scores in each side of the fish.

Pop them in a bag and pour over 1/3 cup or 80ml of piri piri sauce.  Massage the bag a little to make sure the sauce is all over both sides of the fish.  Put the bag on a plate and put it back in the refrigerator.

When you are ready to grill, light your charcoal fire and transfer your fish to the fish holder.  This handy item will make turning the fish a breeze.  We actually own four of these.  Two larger fish-shaped ones and two like the one you see pictured here, which work great for small fish or even burgers.

Our fish were about 1 in or 2.5cm thick so they didn’t need to cook long - about 5-6 minutes each side.  If you have one 2 1/4 lb fish, it will need to cook it a little longer, depending on the thickness.  Grill, turning occasionally and basting whenever you turn, until it is done.  We used another 1/3 cup or 80ml for basting.

You can check for doneness by sticking a knife in at the thickest part and making sure that the fish is white all the way to the bone.  Any grey left and you need to cook it a bit more.  Gently ease the fish out of the fish holder, using a sharp knife. 

Give it a light sprinkling of flakey sea salt.  Serve with some extra lemon or lime for squeezing onto the fish. 

The full meal:  grilled grouper, baby zucchini sauteed with garlic
and arugula/rocket salad with roma tomatoes and blue cheese.

For those of you who are printing out the instructions, make sure to print this link as well - for the sauce. 

*And for those of you keeping track, there was about a 1/2 cup or 120ml of piri piri sauce left after the fish.  It is currently marinating a small pork roast that will be put on the oven rotisserie tonight.  Can't wait!

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