Whole Fish with Garlic Butter on the Barbecue Grill

Article Written By: jmactor

While perusing my cookbooks I found a great recipe for your(and my) barbecue grill. You will do this with the indirect cooking method on medium heat. I have an article on indirect barbecue method but basically you cook over a drip pan with charcoal surrounding it or cook on gas grill in the middle with the middle burners off.

Ingredients:

1 2lb fresh if possible or frozen(thawed of course) dressed whitefish, cod, pike, or red snapper with the head and tail

1 clove garlic crushed or minced

6 cloves of garlic halved

2 green onions thinly sliced

1/4 cup butter

lemon wedges

Rub the clove of minced garlic on inside cavity of fish. Lightly grease the cooking grill with olive oil. Place fish in center of the cooking grill. Grill for 30 minutes or until the fish flakes when tested with the fork from your barbecue grill set. One alternative is to stuff the larger fish(like snapper) with cooked wild rice.

While the fish is cooking, prepare the garlic butter, in a small stainless steel saucepan from your cookware set, saute halved cloves and green onions in butter over low heat for 12-15 minutes or until tender and golden brown.

Remove the fish with a long handled spatula from your barbecue grill accessories and arrange the fish on a serving platter. Spoon garlic butter over top and serve with the lemon wedges. It makes 4 servings. Enjoy with a nice spring salad with vinaigrette dressing, roasted veggies, French Bread or rolls and a nice dry white wine or pino noir.

A great addition to the meal as I mentioned is barbecue grilled vegetables.

Take asparagus, green, red or yellow peppers(or all 3) and green onions and wash them, trim the tips of the asparagus, slice the peppers, and cut the tip off of the green onions with an appropriate cutlery knife from your cutlery set like a French cutlery knife .

Then turn them in olive oil to coat and place on the grill directly over the coals or burner or on a porous barbecue grill plate. Cook them until nice and brown turning every few minutes. The onions and peppers will cook pretty fast, like 3-4 minutes and the asparagus depending on how thick will take 5 to 7 minutes. So remember to do towards the end of the fish cooking time.

About the Author

Jay Mawhinney - His wife Silvia have an internet business with cookware things Also visit the blog cookingutensilsreview.com

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This Article Has Been Published on Wed, 29 Sep 2010 and Read 506 Times

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