Comments on: Grilled Whole Fish with Chili Soy Dipping Sauce

By: russellville arkansas real estate

russellville arkansas real estate — Sun, 28 Feb 2010 22:59:33 +0000

I remember my grandmother making this exact recipe every Sundays before. Nostalgic.

By: Gardeninguy

Gardeninguy — Sun, 03 Jan 2010 06:29:19 +0000

WOW! One look at the pic and I had to check out the recipe. I grew up on fish we caught, not to mention bullfrogs, crawdads (or crayfish, if you prefer), a huge snapping turtle here and there, etc, etc. I knew that the cheeks of most fish of any size are the filet mignon, or medallions of fish but have never indulged in eyes before. Tails and fins occasionally, but never eyes. I’ve also steered clear of any type of sauces because unlike those poor unfortunates who don’t like fish (poor, wretched creatures), I love the taste and don’t want it overpowered. My wife doesn’t like for me to leave the heads on fish so I have to cook it myself in order to have it. Then I get the heads off her fish. I’m doin’ this one soon as I find a place with good, fresh fish or if I manage (yeah, I wish) to catch a big one myself.

By: Gourmet Mama

Gourmet Mama — Sat, 13 Jun 2009 12:29:14 +0000

Wow. That looks so delicious and so healthy. Nothing too complicated. A dish right up my alley.

By: Rxgator

Rxgator — Fri, 12 Jun 2009 18:11:34 +0000

Yeah, I just don’t get the apprehension about the whole fish thing either. I grew up with Mom bringing a whole steamed fish to the diiner table. IMHO, fish prepared whole tastes better. Plus, how else are you supposed to tell the fish is fresh or that you are getting what you are supposed to get? I agree that prepping the fish personally such as scaling can be messy. Be sure to ask the fishmonger to scale the fish and clean out the guts.

Plus, its an opportunity to develop a relationship and support a local business instead of getting a frozen filet at your supermarket.

By: Alta

Alta — Fri, 05 Jun 2009 20:51:17 +0000

I have been kinda scared, I admit, to tackle cooking a whole fish. However, like you, I do kinda suck at filleting. (I once bought a bunch of whole tilapia and ended up with a whole lot of meat left on the bones! Good for fish stock though!) Thank you so much for the step-by-step…I’m gonna have to get a fish basket thingy and grill a whole fish! Now, where to find the freshest fish in land-locked Dallas? Maybe at the Asian market, where they’re still swimming in the tank?

Thanks Jaden!

By: Tina

Tina — Wed, 03 Jun 2009 23:19:18 +0000

This looks soo delicious! Can’t wait to try it Ty!!

By: Giff

Giff — Wed, 03 Jun 2009 03:47:30 +0000

I’ve caught bluefish almost every summer of my life, but I’ve never grilled it whole like you have here. Looks delicious. Sadly, I’m not going to be able to get any fishing time in this summer, but I’m going to try this on another type fish (I only really like bluefish when it’s really fresh)

what is bluefish like when not fresh? i was going to fillet and freeze. bad idea? ~j

By: Carrie Oliver

Carrie Oliver — Tue, 02 Jun 2009 15:38:20 +0000

That fish & recipe look fabulous! We’re always on a quest for new recipes and even found a reasonable decent fishmonger (though 25 miles away). This one goes on the menu later this week. ps What were you thinking to scale on your own

By: Asianmommy

Asianmommy — Sat, 30 May 2009 22:07:22 +0000

Asian-style whole fish? Yum!!

By: Jorge

Jorge — Sat, 30 May 2009 15:49:10 +0000

Just take 3 or 4 large, stemmed, ancho peppers; 2 large seeded tomatoes and 2 large tomatillos (not green tomatoes) and boil them in 3 cups of claer chicken stock for about 15 minutes, then blend them with their liquid and 2 garlic cloves, 1/4 of an onion, a teaspoon of coriander seeds, a tablespoon of oregano and salt.

brush the fish inside and out with the sauce and stuf with large chunks of onion and red jalapeños or serranos and grill in a basket, turning constantly to baste with more sauce as it burns on the fish

Alternatively, you can wrap it in aluminum foil and grill untouched for about 45 minutes, then transfer to a plate and bathe in smoking hot oil, like some other steamed fih recipe you’ve posted, covered jullienned scallions. Instant Mexican-asian fusion

I make it at least once a month