Whole grilled fish is a very popular way of serving a meal on the continent. In Britain, we are a bit squeamish when it comes to the whole anything, be it chickens, game of fish. I like to serve whole fish very similar to the Chinese, with a hot sauce poured over the whole dish, great family food.
- 1 kg whole Red Snapper or Sea B, scaled, gutted, head and tail removed
- 4 tbsp olive oil
- 2 small stalks of fresh rosemary
- juice and zest of 2 large oranges
- 200 ml strong fish stock
- 0.5 pinch chilli powder
- 2 shallots, finely chopped
- 75 g unsalted butter, cut onto very small cubes
- salt and freshly ground black pepper
- green salad leaves and plain boiled rice
- Pre heat the grill to highest setting.
- Slash the skin of the fish in a crisscross fashion, and then brush the Snapper with olive oil and season well inside and out.
- Place the rosemary in the belly of the fish.
- Place the orange juice, fish stock, shallots and chilli into a pan and reduce by two thirds over fairly high heat.
- Whisk in the cold butter until you have a thickened sauce, season well with salt and pepper.
- Finally, add the zest and cover.
- Place the snapper on a non-stick tray and place it under the grill and cook for about 15 minutes, basting occasionally.
- Do not overcook the fish.
- Finally, carefully lift onto a serving plate and pour over the sauce. Serve as a starter with a dressed mixed leaf salad and crusty bread, letting them help themselves.
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