Whole Grilled Fiesta Fish

If you have roughly 1 hour and 9 minutes to spend in the kitchen, Whole Grilled Fiesta Fish might be a great gluten free, dairy free, and pescatarian recipe to try. This recipe serves 2 and costs $9.0 per serving. This main course has 776 calories, 63g of protein, and 44g of fat per serving. It is perfect for The Fourth Of July. It is brought to you by Foodnetwork. 20 people found this recipe to be yummy and satisfying. Head to the store and pick up lemon zest, lemon juice, fresh cilantro leaves, and a few other things to make it today. With a spoonacular score of 85%, this dish is great. Fiesta Grilled Chicken, Fiesta Grilled Corn, and Grilled Steak Fiesta Salad are very similar to this recipe.

Servings: 2

Preparation duration: 15 minutes

Cooking duration: 54 minutes

 

Ingredients:

1 1/2 tablespoons agave

2 tablespoons canola oil, for grill grate

1/2 cup fresh cilantro leaves, chopped

3 cloves garlic, minced (1 tablespoon)

2 tablespoons grapefruit juice

1 teaspoon fresh grapefruit zest

1 tablespoon minced jalapeno

2 tablespoons lemon juice

1 tablespoon fresh lemon zest

2 lemons, halved crossways, plus 1 lemon sliced 1/4-inch thick, optional

2 tablespoons lime juice

1 tablespoon fresh lime zest

3 tablespoons olive oil

1/2 cup orange juice

1 tablespoon fresh orange zest

Sea salt and fresh cracked black pepper

1 (1 1/2 to 2-pound) striped bass, scales removed and gutted

Equipment:

ziploc bags

paper towels

grill

spatula

Cooking instruction summary:

Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well. Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more. Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times. Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky. While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred. Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.

 

Step by step:


1. Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.

2. Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.

3. Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.

4. Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.

5. While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.

6. Remove from the grill and cut the meat from the bones.

7. Serve the fish with grilled lemons squeezed over top.


Nutrition Information:

Quickview
776k Calories
62g Protein
43g Total Fat
36g Carbs
38% Health Score
Limit These
Calories
776k
39%

Fat
43g
67%

  Saturated Fat
5g
36%

Carbohydrates
36g
12%

  Sugar
21g
24%

Cholesterol
272mg
91%

Sodium
436mg
19%

Get Enough Of These
Protein
62g
125%

Vitamin B12
13µg
217%

Selenium
125µg
179%

Vitamin C
123mg
150%

Phosphorus
718mg
72%

Vitamin B6
1mg
62%

Vitamin E
6mg
41%

Magnesium
159mg
40%

Vitamin B3
7mg
39%

Potassium
1273mg
36%

Vitamin K
36µg
35%

Vitamin B1
0.47mg
31%

Vitamin B5
3mg
30%

Iron
4mg
23%

Fiber
4g
18%

Folate
72µg
18%

Vitamin A
830IU
17%

Calcium
112mg
11%

Copper
0.21mg
11%

Zinc
1mg
11%

Vitamin B2
0.17mg
10%

Manganese
0.19mg
9%

covered percent of daily need
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Food Trivia

The warriors of Attila, king of the Huns, (A.D. 450) preserved their meat by placing fresh meat under their saddles. All the bouncing squeezed fluids from the meat, and the horse's sweat salted the meat and removed more moisture. When the warrior stopped to eat, they had a dried and salted meal.

Food Joke

Chuck Norris twists off European beer caps.

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