Serves: 4
Total Calories: 162

FOR THE FISH AND BUMBOO (Seasoning Mixture):
4 snapper, , pompano or other small whole fish, (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
1 cup lime juice, fresh
1 cup water
1/2 cup salt, coarse (kosher or sea)
FOR THE SPICED BUTTER:
6 tablespoons butter, (3/4 stick), unsalted
1 1/2 tablespoons lime juice, fresh
1 tablespoon soy sauce
3 cloves garlic, minced
1 shallot, large, minced
2 tablespoons ginger, minced fresh
1/2 teaspoon turmeric, ground

1. Rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Make 3 or 4 diagonal slashes, to the bone, in each side of each fish. Place the fish in a nonreactive baking dish large enough to hold them in one layer and set aside while you prepare the bumboo.

2. Combine the lime juice, water, and salt in a medium-size bowl and whisk until the salt is dissolved. Pour the mixture over the fish in the baking dish, turn once or twice to coat, then cover and let marinate, in the refrigerator, for 30 minutes.

3. Preheat the grill to medium-high.

4. Meanwhile, prepare the spiced butter. Melt the butter in a small, heavy saucepan over low heat, then stir in the lime juice, soy sauce, garlic, shallot, ginger, and turmeric. Simmer until fragrant but not brown, about 5 minutes, then remove from the heat.

5. When ready to grill, drain the fish, reserving the bumboo. Brush each fish on both sides with the spiced butter. Generously oil the grill grate and arrange the fish on it. Brush the fish lavishly with the reserved bumboo. Grill until the undersides of the fish are nicely browned, 6 to 10 minutes, brushing with additional spiced butter and bumboo as the fish cook.

6. Using a long spatula, carefully invert each fish onto a banana leaf or foil rectangle. Brush again with spiced butter and continue grilling until the fish are nicely browned on their second sides and the flesh breaks into firm flakes when pressed with a finger, 6 to 10 minutes more brush once more with the butter as the fish finish cooking.

7. Using the spatula, carefully transfer the fish to a serving platter. Bring them to the table and fillet, and serve, or serve whole, to be eaten with fingers.

Nutritional Facts:

Serves: 4
Total Calories: 162
Calories from Fat: 150

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik