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Grilled or Broiled Fish with Lime

This dish is popular throughout Southeast Asia (I had it in Vietnam), where firm-fleshed river fish are plentiful. Carp is an excellent choice for freshwater fish, as is wild catfish (I’m not a fan of farmed catfish), but red snapper or sea bass is also good. Lime leaves are not always available; substitute grated lime zest if necessary. See page 500 for information on Thai fish sauce (nam pla). This would be great with Green Papaya Salad (without the shrimp, page 198).

Recipe information

  • Yield

    makes 4 servings

Ingredients

One 2- to 3-pound carp, catfish, red snapper, or sea bass, gilled, gutted, and scaled, head may be on or off
1/3 cup fresh lime juice
2 tablespoons nam pla
2 tablespoons corn, grapeseed, or other neutral oil
Salt and black pepper to taste
4 lime leaves, chopped, or the grated zest of 1 lime
3 garlic cloves, minced
2 lemongrass stalks, trimmed (page 143) and cut into 5-inch lengths

Preparation

  1. Step 1

    Make 3 or 4 parallel diagonal slashes on each side of the fish, just about down to the bone. Mix together the lime juice, nam pla, oil, salt, and pepper and marinate the fish in this while you start a charcoal or gas grill or broiler; the fire should be medium-hot, and the grill rack should be about 4 inches from the heat source.

    Step 2

    Remove the fish from the marinade and stuff the cavity with the lime leaves and garlic. Lay the lemongrass stalks directly on the grill or broiler pan and place the fish on top.

    Step 3

    Grill the fish or broil for at least 5 minutes per side, basting three or four times with the marinade, then check for doneness (peek down to the bottom of the gashes, where the meat should be white). Serve hot.

The Best Recipes in the World by Mark Bittman. © 2005 by Mark Bittman. Published by Broadway Books. All Rights Reserved. MARK BITTMAN is the author of the blockbuster The Best Recipes in the World (Broadway, 2005) and the classic bestseller How to Cook Everything, which has sold more than one million copies. He is also the coauthor, with Jean-Georges Vongerichten, of Simple to Spectacular and Jean-Georges: Cooking at Home with a Four-Star Chef. Mr. Bittman is a prolific writer, makes frequent appearances on radio and television, and is the host of The Best Recipes in the World, a 13-part series on public television. He lives in New York and Connecticut.
TagsSoutheast AsianAsianVietnameseSnapperFishSeafoodCatfishLemongrassHerbs & SpicesMainDinnerDairy FreeNut FreeGluten FreeKetoQuickEasy5 Ingredients or FewerBroilGrillingLunar New YearSummerCookbooks
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