The fig leaves lend a mellow, smoky flavor to the fish once they are grilled which is perfectly complimented by the juice of grilled lemon squeezed over the flesh.
Total Time
30min
4.7
3 Ratings
Author: Ful-Filled
Servings:
1
Ingredients
•
1
Fish
•
3
Fig Leaves
•
to taste
Sea Salt Flakes
•
1/2
Lemon
Cooking Instructions
1.
Your fish monger may offer to clean your fish for you - if so take them up on this offer. Have your fish packed in ice to keep it the freshest.
2.
Before you prepare your Fish (1) for the grill, make sure that they are perfectly clean - use the back of a paring knife and run it along the skin in the direction from the tail toward the head, to ensure there are no more scales on the skin.
3.
Once you have removed any remaining scales, check the inside of the fish and make sure it is perfectly clean, with no innards remaining.
4.
Give the fish a nice rinse under cold water and drain well before placing on a paper towel lined plate to dry - gently pat inside outside of fish with a paper towel to dry off before moving on.
5.
Cut three pieces of cooking twine in about 10-12" lengths and lay these about 2-3" apart on a work surface.
6.
Lay your Fig Leaves (3) down on top of the cooking twine on your work surface, overlapping the leaves as needed to ensure full coverage.
7.
Salt the fish inside and out with Sea Salt Flakes (to taste).
8.
Wrap the fish with the fig leaves, securing with the cooking twine, one section at a time until the fish is fully wrapped.
9.
Heat a gas grill over medium heat for about 10 minutes and then add the fish and Lemon (1/2) halves to the grill.
10.
Close the lid and grill fish for 5-7 minutes, turn fish and grill the other side for 5-7 minutes.
11.
Remove fish and lemon halves from the grill and serve each fish with a lemon half. Serve and enjoy.
Nutrition Per Serving
CALORIES
214
FAT
2.6 g
PROTEIN
33.7 g
CARBS
10.2 g
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