Grilled Whole Red Snapper with Citrus-Ginger Hot Sauce

Although fish is often grilled over indirect heat, we prefer cooking whole snapper over moderate direct heat.

Yield: 4 servings (serving size: about 5 ounces fish and about 2 1/2 tablespoons sauce)

Ingredients

• Sauce:
• 1/3  cup  fresh orange juice
• 2  tablespoons  water
• 1 1/2  tablespoons  fresh lime juice
• 1  tablespoon  fish sauce
• 1  teaspoon  grated peeled fresh ginger
• 1  teaspoon  grated garlic
• 1/2  teaspoon  minced seeded serrano chile
• 1/2  teaspoon  Sriracha (hot chile sauce, such as Huy Fong)
• 1 1/2  teaspoons  honey
• 1  dried hot red chile, seeded and crushed
• 
  Fish:
• 2  (2-pound) cleaned whole red snapper
• 1  tablespoon  olive oil
• 1/2  teaspoon  kosher salt
• 1/2  teaspoon  freshly ground black pepper
• 2  lemons, thinly sliced
• 2  garlic cloves, thinly sliced
• Cooking spray

Preparation

1. Prepare grill to medium heat.

2. To prepare sauce, combine the first 10 ingredients; set aside.

3. To prepare fish, score each fish with 3 diagonal cuts on both sides. Brush outside of fish evenly with olive oil. Sprinkle with kosher salt and black pepper. Stuff lemon and garlic slices into cuts. Place any remaining lemon slices into each fish cavity. Coat outside of fish with cooking spray.

4. Place fish on grill rack; grill 40 minutes or until fish flakes easily when tested with a fork. (Fish does not need to be turned.) Serve fish with sauce.

Nutritional Information

Calories:

237 (22% from fat)

Fat:

5.9g (sat 1g,mono 2.9g,poly 1.2g)

Protein:

37.9g

Carbohydrate:

6.2g

Fiber:

0.3g

Cholesterol:

67mg

Iron:

0.6mg

Sodium:

673mg

Calcium:

67mg