California Farm Barbecued Whole Fish
We like to grill a whole fish per person, head on, 2/3 pounds, for dinner and leftover fish bouillion, like pompano, butterfish or tilapia. Rubbed inside with soy sauce, barbecued with a slice of lemon inside. These bony fishes grill well, flakey and juicy without oily taste, on the barbecue, cook in minutes, with a hint of smoke. Leftover grates, bones, skin and heads are saved to make delicious fishbroth for freezing.
Served with black bean and tomato sweet and sour lemon onion salad side dish, fresh pickled kimchi and fresh rhubarb dessert.
California Farm Barbecued Whole Fish
We like to grill a whole fish per person, head on, 2/3 pounds, for dinner and leftover fish bouillion, like pompano, butterfish or tilapia. Rubbed inside with soy sauce, barbecued with a slice of lemon inside. These bony fishes grill well, flakey and juicy without oily taste, on the barbecue, cook in minutes, with a hint of smoke. Leftover grates, bones, skin and heads are saved to make delicious fishbroth for freezing.
Served with black bean and tomato sweet and sour lemon onion salad side dish, fresh pickled kimchi and fresh rhubarb dessert.
Open in Cookpad AppSteps
- 1
Thaw frozen fish slowly, overnight, in refrigerator. Rinse, wipe dry in and out. Make three or four parallel cuts per side with sharp knife, one inch apart. Rub outside with olive oil, rub inside with soy sauce and insert thin slices of meyer lemon. Do not use salt on inside or outside.
- 2
Start mesquite charcoals in charcoal chimney, when white hot, spread out in bottom of barbecue grill for a medium hot fire. Use the hand test: hold palm of hand beer bottle height over the coals, hot is few seconds, medium is five to seven seconds. Grill fish till crisp on one side, about 8 minutes, flip and grill other side 8 minutes or till flesh is opaque.
- 3
When done, peel skin back, lift cooked fish filets out away from bones and grates, flip, lift filets out on other side. Serve with lemon juice.
- 4
Pair with side dishes of fresh kimchi and refried black turtle beans with sweet and sour lemon onions over fresh tomato wedges and butterleaf salad. Fresh rhubarb as dessert.
- 5
Put leftover fish head, skin and bones in dutch oven, left over soy sauce, lemon juice, cover with pint of water, bring to boil, simmer till broth is fragrant and tasty, few hours. Add more water as broth evaporates, till you have the flavor you like. Sieve and freeze in pint mason jar. Leftover grates and bones are now soft enough to go to the cat.
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