Whole Grilled Fish with Vietnamese Peanut Pesto
For a Southeast Asian spin, chef Chris Shepherd of Underbelly and One/Fifth in Houston creates a Vietnamese Peanut Pesto which is spread liberally over grilled whole fish.
Kalamazoo Outdoor Gourmet celebrates the joy and possibilities of al fresco cooking
What You Will Need
Vietnamese Peanut Pesto
- 2 cups roasted peanuts
- 5 garlic cloves
- 3 bunches cilantro
- 1 bunch mint, leaves picked
- 2 bunches green onions
- 1 cup Red Boat fish sauce
- 1 cup dark brown sugar
- 3 limes, juiced
Whole Grilled Fish
- 1 whole red snapper, 2-3 lbs, scaled and cleaned
- 2 tbsp. vegetable oil
- 1⁄4 red onion, shaved
- 1 lime, halved
- 1⁄2 red chili, thinly shaved
- garlic chives, cut into 1-inch sticks, for garnish
- crushed peanuts, for garnish
- salt and pepper to taste
- Heat grill to 400 degrees.
- Make the Vietnamese Peanut Pesto: Place all ingredients in blender except for the peanuts and blend until smooth. Transfer to a food processor, add the peanuts and pulse until peanuts are chopped but still chunky. Set aside.
- Season the snapper on both sides with salt and pepper and drizzle with oil. Place on a hot grill, and grill evenly on both sides, allowing fish to cook for 10-12 minutes or until done.
- Carefully remove the fish from the grill smear even layers of the pesto over the entire fish. Reserve extra pesto.
- Place fish on serving plate and garnish with red onions, red chiles, garlic chives and crushed peanuts. Serve with sliced lime wedges.