Grilled Fish With Recado

Name: Grilled Fish With Recado
Prep time: 1 h 59 min
Cook time: 1 h 59 min
Total time: 1 h 59 min
Yield: 1
Cuisine: Global
Ingredients: 118 milliliters About of Achiote Recado (see recipe in article link); 12 inches length of heavy-duty foil; 2 teaspoons olive oil; 118 milliliters red onion sliced into rings; 907 grams whole fish, center cut, butterflied open or large fish fillets of red snapper, sea bass or Alaskan salmon

Grilled Fish With Recado is a gluten free, primal, and pescatarian main course. One serving contains 2755 calories, 361g of protein, and 134g of fat. This recipe serves 1. It will be a hit at your The Fourth Of July event. A mixture of onion, alaskan salmon, olive oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. To use up the heavy cream you could follow this main course with the Homemade Blizzards with Reese’s Peanut Butter Eggs as a dessert.

Ingredients

Servings:

118milliliters

About of Achiote Recado (see recipe in article link)12inches

length of heavy-duty foil 2teaspoons

olive oil 118milliliters

red onion sliced into rings 907grams

whole fish, center cut, butterflied open or large fish fillets of red snapper, sea bass or Alaskan salmon

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are my top picks for Fish. Fish is as diverse as wine, so it's hard to pick wines that go with every fish. A crisp white wine, such as a pinot grigio or Grüner Veltliner, will suit any delicately flavored white fish. Meaty, strongly flavored fish such as salmon and tuna can even handle a light red wine, such as a pinot noir. The Thrive Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 15 dollars per bottle.