Grilled Whole Fish with Chile and Lime – a delicious recipe with bass, sambal oelek, Salt, cilantro, basil, garlic. Easy to follow and perfect for any occasion.
Serves 4
Seafood
Servings:persons
1
Light a charcoal grill.
2
Set the fish on 2 large sheets of heavy-duty aluminum foil.
3
Rub the sambal oelek inside and all over the fish.
4
Season with salt.
5
Stuff the fish with the cilantro, basil, garlic, chiles and lime slices.
6
Wrap the foil around the fish and seal to form a packet.
7
Grill the fish over indirect heat for about 1 hour, until an instant-read thermometer inserted in the thickest part of the fish registers 135.
8
If using a gas grill, cover and grill the fish over low heat for about 50 minutes, turning once.
9
Carefully transfer the fish to a baking sheet and let rest for about 5 minutes.
10
Open the packet and fillet the fish.
11
Serve with lime wedges.
127
kcal
Calories
5
g
Fat
23
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: One 6-pound cleaned sea bass or other firm white-fleshed fish (see Note), 1/3 cup sambal oelek or other Asian chile sauce, Salt, 15 cilantro sprigs, and more.
Yes, Grilled Whole Fish with Chile and Lime falls under the Seafood category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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