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Grilled Whole Fish with Chile & Lime

FOOD & WINE Wine Club Grilled Whole Fish with Chile & Lime FOOD & WINE Wine Club Grilled Whole Fish with Chile & Lime
Star chef Tom Colicchio grills this showstopping whole sea bass with Asian flavors like cilantro, lime and hot chile sauce.
Servings: 8 to 10
Active Time: 20 minutes
Total Time: 1 hour 30 minutes
One 6-pound cleaned sea bass or other firm white-fleshed fish (see Note)
1/3 cup sambal oelek or other Asian chile sauce
15 cilantro sprigs
5 large basil sprigs
5 cloves of garlic, crushed
4 Thai or serrano chiles, halved lengthwise
1 lime, thinly sliced crosswise, plus lime wedges, for serving
1. Light a charcoal grill. Set the fish on 2 large sheets of heavyduty aluminum foil. Rub the sambal oelek inside and all over the fish. Season with salt. Stuff the fish with the cilantro, basil, garlic, chiles and lime slices. Wrap the foil around the fish and seal to form a packet.

2. Grill the fish over indirect heat for about 1 hour, until an instantread thermometer inserted in the thickest part of the fish registers 135°. If using a gas grill, cover and grill the fish over low heat for about 50 minutes, turning once. Carefully transfer the fish to a baking sheet and let rest for about 5 minutes. Open the packet and fillet the fish. Serve with lime wedges.

NOTE Alternatively, use eight to ten 6-ounce fish fillets. Set them on individual squares of heavy-duty foil and season as above. Seal the packets and grill (or roast in a 400° oven) for 10 to 12 minutes.