4 Sultan Ibrahim fish, 200 g each (scaled, gutted and cleaned), 2 lemons - juice and zest, 2-3 tbsp. finely chopped coriander, 3 cloves of garlic, 100 g soft butter and salt and pepper
In the kitchen
- Rinse the fish and carefully make 3 cuts across the skin (only the skin, not through, both sides), so the skin doesn’t stretch and break during grilling
- Season the fish lightly with salt and pepper, and leave in the fridge for 20-30 minutes
- Zest and juice a lemon. Need juice from half a lemon.
- Mix coriander, garlic, butter, salt and pepper into a smooth paste
- Take the fish out of the fridge and rub it with the herb/butter paste on both sides and in the cavity
- Now place the fish in the fish turner.
- Cut some slices of the lemon and place inside the fish, and cut the remaining into boats.
On the grill
- Prepare the grill for direct cooking, medium heat (approx. ½- ⅔ chimney starter of charcoal)
- Place the fish turner on the cooking grate and grill the fish on both sides for approx. 5 minutes.
- Be careful it doesn’t flame up and burn the fish, as it will ruin the taste of the fish and herbs.
- Grill the lemon boats until slightly caramelized.
- Once done, let the fish rest for 5 minutes before serving, then sprinkle with fresh coriander.
- Serve with the grilled lemons
Recommend equipment: Weber fish turner, small