|
I "steaked" my last keepah' . Not typical steaks, I cut the whole fish into thirds cross-wise, so it would fit easier on the grill. I put lime juice and olive oil all over the fish, salt and pepper. I then stuffed the body with sliced onions, limes, and fresh herbs (oregano, parsley, mint, time). Really I over-stuffed the cavity. then tied the fish up to hold all of the goodies in. I then cooked over indirect heat. I use a webber kettle grill with charcoal. I put the charcoal on either side leaving the middle bare. then put the fish in the middle and roasted the fish slowly until it was flaky. I fliped the fish once and turned (leaving same side up) once on each side.
Pulled off the grill, cut the strings, pulled off the skin, took the meat off the bones, put a little more salt and lime juice....it was perfect. I served it with a fruit salad.
If you have fillets...well...that is a whole other story. Just kidding. you can do the same thing....just tie to fillets together, flesh side in.....and pack herbs between them. And just roast low and slow.
|