Grilled Fish Gurney Drive

Serves: 4
Total Calories: 145


2 shallots, large, coarsely chopped
6 cloves garlic, coarsely chopped
2 stalks lemongrass, , large, or 6 small, fresh, trimmed and coarsely chopped
1 1/2 tablespoons ginger, chopped fresh
2 serrano chile, , coarsely chopped (for a milder dish, seed the chiles)
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons lime juice, fresh
salt, to taste
4 mackerel, porgies, or grunts, or other small whole fish (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
2 tablespoons coconut milk, canned
2 tablespoons butter, unsalted, melted


1. Prepare the spice paste. Combine the shallots, garlic, lemongrass, ginger, and chiles in a mortar and pound to a smooth paste with the pestle, then work in the oil, soy sauce, lime juice, and salt or use a blender, processing all the ingredients at once. Transfer the paste to a small nonstick skillet and cook over medium heat until richly flavored and shiny with oil, 5 to 10 minutes, stirring frequently to prevent sticking. Remove from the heat and let cool (see Note).

2. Preheat the grill to medium-high.

3. Meanwhile, rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Using a thin, sharp knife, cut a pocket in each side of each fish from front to back. Setting half the spice paste aside for later use, spoon the remainder first into the cavities of the fish, then into the pockets on the sides, dividing the paste evenly.

4. When ready to cook, combine the coconut milk and melted butter in a small bowl and whisk to blend brush over each fish on both sides. Oil the grill grate. If you’re worried about the fish sticking, use hinged fish grilling baskets otherwise, place the fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and brush first with any remaining coconut milk mixture spoon on the remaining spice paste. Cook on the second side until the fish breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.

5. Using the spatula, carefully transfer the fish to a platter. Bring it to the table, then fillet them (if desired) and serve immediately.

Serves 4

Note: The spice paste can be prepared ahead of time. Refrigerate in a tightly covered container for up to 1 week.

Nutritional Facts:

Serves: 4
Total Calories: 145
Calories from Fat: 121

This Grilled Fish Gurney Drive recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

More Recipes from the The Barbecue Bible Cookbook:
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