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Simply Seafood® Grilled Whole Fish with Indian Spices

Seafood Suggestions: Simply Seafood® Boneless Wild Keta Salmon, Boneless Farm-Raised Tilapia or a whole rockfish, or striped bass

This recipe is flavorful, moist, crisp and intriguing, the presentation rustic but very appealing, Fresh flavors and complex spices work perfectly with the sweet taste of the striped bass. If you find yourself without many of the whole spices, go ahead and use a little good-quality curry powder instead.

Remember that the trickiest part of grilling a whole fish is the ability to leave it alone for long enough to char and separate easily from the grill. When flipping the fish, gently roll it over with a large spatula.

Ingredients:

• 1/2 tsp. coriander seeds
• 1/4 tsp. cumin seeds
• 1/4 tsp. fennel seeds
• Pinch dried red pepper flakes
• 2 cloves garlic
• 1 small Simply Seafood® boneless portion, fillet or a whole fish, scaled and gutted (1 1/2-2 lbs.)
• Salt and freshly ground black pepper
• 1 shallot, sliced
• 1/4 cup cilantro sprigs, loosely packed
• 4 slices fresh ginger, about the size of a nickel
• 3-4 slices lime
• 1 cinnamon stick

Cooking Instructions:

Preheat an outdoor grill to medium-high heat and lightly oil the grill. Toast the coriander, cumin, fennel seeds and red pepper flakes in a small, dry skillet over medium heat until they are aromatic, about 2-3 minutes. Put the spices in a mortar and pestle and coarsely grind them. Add the garlic cloves and pound the mixture to a thick paste. Alternatively, stir together the ground spices and pressed or minced garlic in a small bowl.

Wipe the inside and outside of the fish (if a whole fish make 3 or 4 slashes on each side of the fish to help it cook evenly). Rub the portion or fillets with the spice paste, working it into the slashes, and sprinkle with salt and pepper to taste (rub inside and outside of a whole fish). Grill until just opaque.

If whole fish is used: stuff the fish with the shallot, cilantro, ginger, lime and cinnamon stick. Tie the fish with wet twine or close the cavity with toothpicks. Grill the fish until it is just opaque through on thickest part, about 7-8 minutes on each side. Check the fish for doneness by carefully peeking into the flesh with a fork at the thickest part. Transfer the fish to a platter and serve right away.

Servings per recipe: 2

Cal. 171 / Total fat 4g / Sat. .9 / Chol. 136mg / Sdm. 119mg / Carbo. 2g / Prot. 31g / Om-3 1.1g