Grilled Whole Fish with Vietnamese-Inspired Pesto by @dennistheprescott
4 servings
🐟
1
Whole large fish
🧅
4
Scallions
🌶️
1.5
Red chilies
🥜
23 ml
Roasted crushed peanuts
🛢️
30 ml
Hot neutral oil
🌿
60 ml
Fresh mint leaves
🍋
1
Lime
🧄
5
Garlic cloves
🧅
1 bunch
Green onions
🌿
1 bunch
Fresh cilantro leaves
🐟
23 ml
Fish sauce
🍯
23 ml
Pure maple syrup
🫗
180 ml
Neutral oil
🫒
30 ml
Olive oil
Preheat
Preheat your Traeger Grill to 400 degrees F. Line a baking sheet with parchment paper.
Combine
garlic cloves
scallions
fresh mint leaves
In a food processor, combine the garlic, scallions, mint, cilantro, peanuts, fish sauce, maple syrup, lime juice, and pulse starting to break down. With the machine running, slowly drizzle in the oil until the pesto is well combined (add more oil if necessary, or if you prefer a looser pesto). Transfer to a bowl and set aside.
Cut
whole large fish
Vietnamese Inspired Pesto
lime
Make about 4 - 5 cuts into the fish, about 2 inches apart, exposing the flesh. Rub the inside of the fish with pesto, coating well, then add the sliced limes. Fill each of those cuts you made with more pesto, then drizzle the fish with olive oil and arrange on the prepared baking sheet.
Transfer
- whole large fish
Transfer to the grill and cook until golden, crisp, and the fish is cooked through, about 25 - 30 minutes.
Drizzle- scallions
red chilies
roasted crushed peanuts
Immediately top the fish with the sliced scallions, chilies, peanuts, then drizzle the skin with piping hot oil and garnish with mint leaves.
Grilled Whole Fish with Vietnamese-Inspired Pesto by @dennistheprescott
4 servings
🐟
1
Whole large fish
🧅
4
Scallions
🌶️
1.5
Red chilies
🥜
23 ml
Roasted crushed peanuts
🛢️
30 ml
Hot neutral oil
🌿
60 ml
Fresh mint leaves
🍋
1
Lime
🧄
5
Garlic cloves
🧅
1 bunch
Green onions
🌿
1 bunch
Fresh cilantro leaves
🐟
23 ml
Fish sauce
🍯
23 ml
Pure maple syrup
🫗
180 ml
Neutral oil
🫒
30 ml
Olive oil
Preparation Steps
Step 1/5
Preheat your Traeger Grill to 400 degrees F. Line a baking sheet with parchment paper.
Step 2/5
In a food processor, combine the garlic, scallions, mint, cilantro, peanuts, fish sauce, maple syrup, lime juice, and pulse starting to break down. With the machine running, slowly drizzle in the oil until the pesto is well combined (add more oil if necessary, or if you prefer a looser pesto). Transfer to a bowl and set aside.
Step 3/5
Make about 4 - 5 cuts into the fish, about 2 inches apart, exposing the flesh. Rub the inside of the fish with pesto, coating well, then add the sliced limes. Fill each of those cuts you made with more pesto, then drizzle the fish with olive oil and arrange on the prepared baking sheet.
Step 4/5
Transfer to the grill and cook until golden, crisp, and the fish is cooked through, about 25 - 30 minutes.
Step 5/5
Immediately top the fish with the sliced scallions, chilies, peanuts, then drizzle the skin with piping hot oil and garnish with mint leaves.
Composition
Ingredients
Types
Ingredients
Allergens
Dietetics
Dietary regimen
Calories
450 kcal
Macro nutrients
Nutritional Information
Minerals
Vitamins
Preparation
Time Information
Preparation
20 minutes
Cooking
30 minutes
Overall
50 minutes
Difficulty
Level
Medium (2/4)
Steps
5 steps
Equipments
Utensils
Appliances
Type
Type
Type Of Dish
Occasions
Origin
Source
Platform
Original Creator
@dennistheprescott
Origin
Cuisine
Geographic
Vietnam, Southeast Asia
Various
Aspect
Texture
Flavors
Other
Price
Medium
Recommended Preservation
fridge
Preservation Infos