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Grilled Whole Fish with Jalapeño Salsa and Sweet Peppers

Two pieces of grilled whole fish with topped with Jalapeño Salsa and Sweet Peppers on a sturdy cast-iron grill pan next to a plate of grilled Halloom and another plate of grilled peppers.

PC Mini Sweet Peppers

Grilled Whole Fish with Jalapeño Salsa and Sweet Peppers

Grilling up whole fish may seem scary, but if you have the right equipment, it’s surprisingly easy ...

Grilling up whole fish may seem scary, but if you have the right equipment, it’s surprisingly easy and fast. Here, we cook the fish on a sturdy cast-iron grill pan or PC® Non-Stick Grill Sheet rather than directly on the grill grates to get all the smoky flavour without the hassle of fish sticking to the grates. Cutting slits in the fish helps it to cook faster and makes it easy to tell when it’s done.

  • Level: Intermediate
  • Preparation: 30 mins
  • Ready in: 45 mins
  • Serves: 2
  • Dish Type: Canadian, American, Mexican
  • Season: Summer, Fall, Spring
  • Course: Dinner
  • Main Ingredient: Fish

  • Amount Per Serving

  • Serving Size

    1/2 of recipe

  • Sodium

    1190 mg

  • Sugars

    11 g

  • Protein

    49 g

  • Calories

    470

  • Total Fat

    21 g

  • Dietary Fibre

    5 g

Grilled Whole Fish with Jalapeño Salsa and Sweet Peppers

Two pieces of grilled whole fish with topped with Jalapeño Salsa and Sweet Peppers on a sturdy cast-iron grill pan next to a plate of grilled Halloom and another plate of grilled peppers.

PC Mini Sweet Peppers

  • Amount Per Serving

  • Serving Size

    1/2 of recipe

  • Sodium

    1190 mg

  • Sugars

    11 g

  • Protein

    49 g

  • Calories

    470

  • Total Fat

    21 g

  • Dietary Fibre

    5 g

How to make

Ingredients

  • 1jalapeño pepper, seeded and diced
  • 1/3 cup (83 mL)lightly packed roughly chopped fresh cilantro
  • 4 tsp (20 mL)fresh lime juice
  • 1 tbsp (15 mL)minced shallot
  • 1 tsp (5 mL)vegetable oil
  • 2small whole fish, such as Dorade, Loup de Mer or Branzino (1 lb/454 g each), cleaned and scaled
  • 1 pkg (24 g) PC® Seafood Taco Seasoning Mix
  • 1lime, sliced
  • 1shallot, sliced
  • 4sprigs fresh cilantro
  • 1 bag (454 g)PC® Mini Sweet Peppers, halved and cored (Tip: If you have a grill basket, cut the peppers into quarters for faster grilling; if you’ll be cooking them directly on the grill, cut the peppers in half so they don’t slip between the grates.)
  • 2 tsp (10 mL)vegetable oil
  • 1/4 tsp (1 mL)salt

How to make

  • Step 1Salsa: Stir together jalapeño, chopped cilantro, lime juice, minced shallot and 1 tsp (5 mL) oil in small bowl. Set aside.
  • Step 2Fish: Preheat barbecue to medium. Lightly mist cast-iron grill pan with cooking spray or brush with oil. Alternatively, use PC® Non-Stick Grill Sheet large enough to fit both fish.
  • Step 3Place fish on work surface. Using sharp knife, cut 2 or 3 slashes on each side of both fish, about 1/2-inch (1 cm) deep and spacing about 1-inch (2.5 cm) apart. Rub seasoning mix all over both fish, into cavity and slashes, dividing evenly. Stuff each cavity with lime, sliced shallot and cilantro sprigs, dividing evenly.
  • Step 4Transfer fish to prepared grill pan or PC® Non-Stick Grill Sheet, spacing slightly apart. Place on grill and close lid. Cook until grill-marked on one side, 8 to 10 minutes. Carefully flip fish over, using tongs and large spatula. Close lid and cook until fish is golden and crisp all over and flesh flakes easily when tested with fork, 6 to 8 more minutes.
  • Step 5Sweet Peppers: Meanwhile, toss sweet peppers with 2 tsp (10 mL) oil and the salt in large bowl. Once fish have cooked 8 to 10 minutes, add sweet peppers directly to grill (or in grill basket); close lid and cook, turning a few times, until softened and grill-marked, 6 to 8 minutes.
  • Step 6Transfer fish and sweet peppers to serving platter. Spoon salsa over top of fish.
  • Try this: Serve with warmed tortillas to make tacos, or alongside steamed rice or grilled baguette.

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