Whole Grilled Fish with a Tarragon Vinaigrette
Created by Kchurchill5 on February 11, 2014
- Servings: 3
- Prep Time: 10m
- Cook Time: 25-30m
- Recipe #12082
Ingredients
- FISH
- 1 whole trout (or snapper (but not limited to those; you can use any whole fish, scaled, fins removed, and gutted, best to have a fish monger do this; if you are not familiar)
- 1 orange (1 teaspoon zest, 1/2 cut in slices, 1/2 juiced)
- 1 small onion, thin sliced
- 2 sprigs fresh tarragon
- Kosher salt
- Fresh ground pepper
- VINAIGRETTE
- 1/2 cup oil (olive oil)
- 3 tablespoons white wine vinegar
- 1 teaspoon orange zest (from the orange used above)
- 2 tablespoons shallots, minced
- 1 garlic clove, minced
- 1 teaspoon dijon mustard
- 1 tablespoon fresh tarragon, chopped
- Kosher or sea salt
- Fresh ground pepper
How to Make
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Step 1: Fish ... As I mentioned, I have my fish monger; or the guy behind the seafood counter prepare this. They do this all the time; and, there is no charge. Just ask.
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Step 2: Rinse your fish well, dry; and let it come to almost room temp. Then, season the inside with plenty of salt and pepper; add rings of thin sliced onions, orange, and tarragon sprigs. Make diagonale cuts on each side of the fish (skin side) about 2-3" apart. Brush with olive oil, and season with salt and pepper. Using kitchen twine, or any cotton string; tie the fish in 2-3 places so the filling will not spill out. This isn't necessary; but, it does help.
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Step 3: Vinaigrette ... Add everything to a small bowl, measuring cup; or, I love a tupperware container - just add everything, and shake. Let that rest as you prepare the fish.
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Step 4: Grill ... First and most importantly - make sure to oil your grill, grill pan, or saute pan well. Bring to medium-medium high heat. Add the fish to the grill or pan, and sear on the first side until golden brown; and, the fish NO longer sticks. Very important ... DO not try to move the fish until it is ready to be moved. Otherwise, it will tear the skin; let it crisp up before flipping. About 5-7 minutes per side. Remember, the type and thickness of the fish can determine the cooking time. Flip the fish; and cook on the second side, until golden brown. To test, insert a fork and twist in the flesh; the fish should be flaky, tender, and white.
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Step 5: Smaller trout and take 5-7 min per size; but, larger fish a take up to 15 min per side.
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Step 6: Plate and Serve ... Now, this makes enough vinaigrette for a 'large' fish, which serves 4 people, depending on what you serve with it; or, 3-4 individual whole fish. I usually pick the smaller whole fish; and serve one per person. But, I always serve it the same.
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Step 7: Imply open up the fish, squeeze the fresh orange over the fish; then, drizzle the vinaigrette over the fish. Rice pilaf, roasted potatoes; and a spinach and fennel salad are a perfect side dish. ENJOY!
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Step 8: Once you learn how easy this method is ... you will make it more and more.
Nutritional Facts
- Serving Size: 1 (301.9 g)
- Calories 655.4
- Total Fat - 61.1 g
- Saturated Fat - 9.3 g
- Cholesterol - 169.4 mg
- Sodium - 171.5 mg
- Total Carbohydrate - 20.7 g
- Dietary Fiber - 1.4 g
- Sugars - 14 g
- Protein - 7.3 g
- Calcium - 58.7 mg
- Iron - 1.6 mg
- Vitamin C - 67.3 mg
- Thiamin - 0.2 mg