Whole Grilled Fish With Olive-Tomato Compote

If you want to add more gluten free, primal, and pescatarian recipes to your recipe box, Whole Grilled Fish With Olive-Tomato Compote might be a recipe you should try. One portion of this dish contains about 93g of protein, 30g of fat, and a total of 661 calories. For $11.45 per serving, you get a main course that serves 4. The Fourth Of July will be even more special with this recipe. If you have olive oil, oil cured black olives, parsley, and a few other ingredients on hand, you can make it. 8 people have tried and liked this recipe. From preparation to the plate, this recipe takes roughly 1 hour. It is brought to you by Serious Eats. With a spoonacular score of 93%, this dish is amazing. Similar recipes include Tomato, Olive, Caper Compote, Red Snapper With Tomato-olive Compote And Rice, and Grilled Artichokes With Raw Tomato Compote.

Servings: 4

 

Ingredients:

Freshly ground black pepper

2 whole peeled plum tomatoes from a can, minced

Type of fire: two-zone indirect

2 medium cloves garlic

Grill heat: medium-high

1/2 cup Kalamata olives, pitted

Kosher salt and freshly ground black pepper

Lemon slices, peeled garlic cloves, peeled ginger slices, fresh oregano sprigs, fresh parsley sprigs, for stuffing

Lemon wedges, for serving

5 ounces oil-cured olives, pitted (about 1 cup)

Extra-virgin olive oil, for rubbing and drizzling

Minced parsley, for garnish

4 (1-pound) whole white-fleshed fish, such as sea bass, branzino, or porgy, scaled and gutted

1 teaspoon minced fresh orgegano

Equipment:

grill

paper towels

carving fork

kitchen thermometer

Cooking instruction summary:

Procedures 1 For the Sauce: In a food process, combine both olives, olive oil, and garlic, and process to form a coarse paste. Stir in tomatoes and oregano and season with black pepper. Set aside. 2 For the Fish: About 30 minutes before grilling, remove fish from refrigerator and let come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. 3 Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Stuff fish cavities with lemon, garlic, ginger, and herbs. Rub fish all over with olive oil. 4 Set fish over hot side of grill and cook until bottom side is browned, about 5 minutes. Using a carving fork, insert tines between grill grate and under fish. Carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135°F, about 5 minutes longer; if skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking. Let rest 5 minutes. 5 Carve fish and transfer fillets to plate. Top with olive compote and parsley. Serve with lemon wedges.

 

Step by step:


1. For the Sauce: In a food process, combine both olives, olive oil, and garlic, and process to form a coarse paste. Stir in tomatoes and oregano and season with black pepper. Set aside.

2. For the Fish: About 30 minutes before grilling, remove fish from refrigerator and let come to room temperature. Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate.

3. Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Stuff fish cavities with lemon, garlic, ginger, and herbs. Rub fish all over with olive oil.

4. Set fish over hot side of grill and cook until bottom side is browned, about 5 minutes. Using a carving fork, insert tines between grill grate and under fish. Carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135°F, about 5 minutes longer; if skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking.

5. Let rest 5 minutes.

6. Carve fish and transfer fillets to plate. Top with olive compote and parsley.

7. Serve with lemon wedges.


Nutrition Information:

Quickview
660k Calories
92g Protein
29g Total Fat
7g Carbs
100% Health Score
Limit These
Calories
660k
33%

Fat
29g
46%

  Saturated Fat
5g
36%

Carbohydrates
7g
2%

  Sugar
3g
4%

Cholesterol
226mg
76%

Sodium
1228mg
53%

Get Enough Of These
Protein
92g
185%

Selenium
190µg
272%

Vitamin C
101mg
123%

Vitamin B12
7µg
119%

Vitamin D
14µg
94%

Vitamin B3
18mg
93%

Vitamin K
84µg
81%

Phosphorus
797mg
80%

Vitamin A
2874IU
57%

Vitamin B6
0.99mg
50%

Vitamin E
6mg
46%

Potassium
1579mg
45%

Folate
150µg
38%

Magnesium
139mg
35%

Vitamin B5
2mg
25%

Copper
0.43mg
21%

Vitamin B2
0.36mg
21%

Iron
3mg
19%

Vitamin B1
0.24mg
16%

Manganese
0.28mg
14%

Fiber
3g
14%

Zinc
1mg
12%

Calcium
88mg
9%

covered percent of daily need
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