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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.
Servings 4
Calories 540 kcal
Prep Time20 mins
Cook Time15 mins
Total Time35 mins

Ingredients
 

  • 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

Instructions
 

  • 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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Nutrition Facts
Grilled Red Snapper with Spicy Orange Butter Sauce
Amount per Serving
Calories
540
% Daily Value*
Fat
 
33
g
51
%
Saturated Fat
 
12
g
75
%
Trans Fat
 
1
g
Cholesterol
 
133
mg
44
%
Sodium
 
324
mg
14
%
Potassium
 
1197
mg
34
%
Carbohydrates
 
6
g
2
%
Fiber
 
1
g
4
%
Sugar
 
4
g
4
%
Protein
 
53
g
106
%
* Percent Daily Values are based on a 2000 calorie diet.
Course Fish
Cuisine British, Spring, Summer
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