This recipe requires a grilling basket to ensure your fish stays in one piece when you turn it on the heat. For the delicate fingered of you, by all means flip it with a spatula and tongs.
- 1 2-3-lb. whole fish, such as red snapper, porgy, or striped bass, cleaned
- Kosher salt and freshly ground black pepper, to taste
- Juice and grated rind of 2 lemons
- 1 tsp. ground coriander
- 1 tsp. chopped oregano
- 3 tsp. olive oil for brushing
Put fish into a 9″ x 13″ baking dish and cut three evenly spaced 1⁄4″- deep crosswise slits into each side of the fish. Season fish cavity and skin with salt and pepper.
Combine lemons juice and rind, oregano and coriander in a small bowl and rub cavity and skin of fish with the garlic mixture. Cover dish with plastic wrap and refrigerate for 1 hour.
Prepare charcoal fire or preheat gas grill for covered direct grilling over medium heat.
Brush the inside grates of grilling basket with oil. Uncover fish, transfer it to grilling basket, and brush with some of the oil.
Cook fish, flipping every few minutes and basting often with tamarind sauce, until cooked through, about 15 minutes.
Transfer fish to a serving platter; serve hot or at room temperature. Drizzle fillets with the remaining oil mixture. Serve with lemon wedges.
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