Spanish-Style Grilled Fish

Name: Spanish-Style Grilled Fish
Prep time: 2 h
Cook time: 2 h
Total time: 2 h
Yield: 6
Cuisine: Global
Ingredients: 2 teaspoons cayenne pepper; 1 head garlic, cloves separated and peeled; 6 servings Kosher salt; 1 lemon, thinly sliced; 177 milliliters extra-virgin olive oil; 3 Tbsps sweet Spanish paprika; 4 larges red onions, thinly sliced; 118 milliliters red wine vinegar; 2 sprigs rosemary; 1 bunch scallions, chopped; 2 sprigs thyme; 6 servings Vegetable oil, for brushing; 1 kilograms whole fish (such as striper, rockfish or sea bass), cleaned and scaled

Need a gluten free, dairy free, whole 30, and pescatarian main course? Spanish-Style Grilled Fish could be an awesome recipe to try. One serving contains 634 calories, 47g of protein, and 46g of fat. This recipe covers 29% of your daily requirements of vitamins and minerals. This recipe serves 6. It will be a hit at your The Fourth Of July event. A mixture of cayenne pepper, wine vinegar, paprika, and a handful of other ingredients are all it takes to make this recipe so yummy. To use up the vegetable oil you could follow this main course with the Blueberry Coffee Cake #SundaySupper as a dessert. From preparation to the plate, this recipe takes roughly 2 hours.

Instructions

Preheat a grill to medium high.

Equipment you will use

Grill

Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.

Ingredients you will need

Olive Oil

Green Onions

Rosemary

Ground Cayenne Pepper

Paprika

Vinegar

Garlic

Lemon

Onion

Thyme

Salt

Equipment you will use

Bowl

Spread the remaining 3 sliced onions in a large disposable roasting pan.

Ingredients you will need

Onion

Spread

Equipment you will use

Roasting Pan

Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.

Ingredients you will need

Olive Oil

Paprika

Salt

Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.

Ingredients you will need

Olive Oil

Paprika

Onion

Fish

Dry Seasoning Rub

Equipment you will use

Bowl

Frying Pan

Brush the grill grates generously with vegetable oil.

Ingredients you will need

Vegetable Oil

Equipment you will use

Grill

Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes.

Ingredients you will need

Fish

Salt

Equipment you will use

Grill

Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes.

Ingredients you will need

Salt

Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.

Ingredients you will need

Onion

Fish

Equipment you will use

Baking Sheet

Grill

Frying Pan

Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat).

Ingredients you will need

Onion

Equipment you will use

Grill

Frying Pan

Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up.

Ingredients you will need

Stuffing

Onion

Fish

Equipment you will use

Frying Pan

Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.

Ingredients you will need

Water

Equipment you will use

Grill

Frying Pan

To serve, use a large spoon to pull the flesh from the bones-it will fall off easily.

Serve with the grilled onion mixture.

Ingredients you will need

Onion

Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.

Ingredients you will need

Fish

Photograph by Kat Teutsch

Equipment

Ingredients

Servings:

2teaspoons

cayenne pepper 1head

garlic, cloves separated and peeled 6servings

Kosher salt 1

lemon, thinly sliced 177milliliters

extra-virgin olive oil 3Tbsps

sweet Spanish paprika 4larges

red onions, thinly sliced 118milliliters

red wine vinegar 2sprigs

rosemary 1bunch

scallions, chopped 2sprigs

thyme 6servings

Vegetable oil, for brushing 1kilograms

whole fish (such as striper, rockfish or sea bass), cleaned and scaled

Recommended wine: Pinot Grigio, Gruener Veltliner, Pinot Noir

Pinot Grigio, Gruener Veltliner, and Pinot Noir are great choices 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. You could try Menage a Trois Limelight Pinot Grigio. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 11 dollars per bottle.