This recipe was created by Kerby Brown, professional surfer, and Traeger Grills ambassador. This recipe includes a tartar sauce and optional seafood rub. Kerby used a Breaksea Cod on this occasion, but you can use fish of your choice.
Whole Fish With Cherry Tomatoes and Broccolini Recipe
Including Tartar Sauce Recipe
Ingredients
- Whole fish
- 1 lemon cut into thin slices
- 1 lemon quartered for serving
- 1 red chilli chopped
- 1 green chilli chopped
- 2 tsp finely chopped Lemon grass
- 2 tbsp chopped fresh Dill
- 2 tbsp chopped fresh parsley
- 3 garlic cloves chopped
- 2 tbsp olive oil
- 150g butter
- Vine ripe cherry tomatoes
- Bunch of broccolini
- Parmesan cheese
Tartar Sauce
- ½ cup whole egg mayonnaise
- 1 dill pickle finely chopped
- 1 tbsp capers chopped
- 1 tbsp olive oil
- 1 tbsp white wine vinegar
- ½ tsp fresh dill
- 1 tsp Dijon mustard
- 1 tbsp fresh lemon juice
- Sea salt and ground pepper to taste
Seafood Rub
- 2 tsp sea salt
- 1 tsp mountain pepper leaf (native)
- 1 tsp garlic granules
- 1 tsp crushed chilli
- 1 tsp sweet paprika
Method
- Gut and scale your fish then score lengthways across
- Preheat your Traeger Pro 780 grill to 230 degrees
- To make the tartar sauce add ingredients to a bowl stir and set aside in the fridge
- Pat fish dry and rub fish and inside cavity with olive oil
- Stuff the cavity of your fish with lemon slices, dill, parsley, garlic, ½ red chilli, ½ green chilli and lemon grass.
- Tie up fish to hold ingredients (optional)
- Apply seafood rub liberally all over fish
- Carefully place fish directly onto the grill
- In the meantime, in a heat-proof pan drizzle cherry tomatoes with olive oil and season with sea salt set aside
- Melt butter in a bowl adding dill and garlic, and stir to combine
- After 15 mins drizzle/ baste fish with butter, garlic, and dill mixture
- After approx. 20 mins carefully turn the fish and repeat on other side
- Whilst the fish is still cooking add a pan with cherry tomatoes to the grill
- Additionally add broccolini directly to the grill, monitor and turn as you go
- When tomatoes are starting to blister remove them from the grill and set aside
- Transfer broccolini to heatproof pan on the grill, sprinkle with parmesan cheese and using a lemon wedge squeeze over lemon. Stir and leave for additional 5 mins on the grill
- Remove broccolini from the grill – Note: best to time tomatoes and broccolini to come off the grill with your fish these will take approx 15 mins from start to finish
- Check fish- Insert fork all the way to the bone of your fish, if the meat pulls away easily – it is ready. Approx. 20 mins each side. Note: the cooking time will vary on the size/type of your fish
- Carefully remove your fish to a serving board
- Drizzle fish with additional melted butter, dill and garlic. Garnish with, chopped chilli, spring onions, parsley, lemon grass and spoon over tartar sauce with a squeeze of lemon.
Absolute flavour bomb! Perfect to share, Enjoy.
About Kerby Brown
Professional Surfer, Speaker and Artist / kerbybrown.com
Talent ‘Facing Monsters’ Feature Documentary / facingmonstersfilm.com
Ambassador for Traeger Grills, Skullcandy and Simon Anderson Surfboards
About Traeger Grills
Traeger Grills, headquartered in Salt Lake City, has been revolutionising BBQ grilling and outdoor cooking for over 30 years with one simple, all-encompassing cooking solution. Traeger pellet grills use 100% all-natural hardwood fuel to infuse food with flavourful smoke, making food taste delicious and most of all, memorable. As the inventor of the original and world’s top-selling wood-fired grill, Traeger utilizes wood-fired convection power to provide 6-in-1 versatility; grill, smoke, bake, roast, braise and BBQ meals to perfection every time. For more information about Traeger Grills’ complete product line, where to buy and to learn more about the wood-fired difference, visit www.traegergrills.com.au
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