Whole Grilled Fish with Quinoa and Salad
Ingredients: snapper or other whole white fish, salt, sugar, red onion, fennel bulb · 120 min cook time · 550kcal · ~₩37,600
Ingredients
2kg snapper or other whole white fish, 100g salt, 50g sugar, 0.5개 red onion, 1개 fennel bulb, 170g quinoa, 2개 lemon, 2큰술 Dijon mustard, 100ml olive oil, 1꼬집 pepper, 1통 nonstick spray
Instructions
1. Prepare the brine by pouring enough water into a large bowl to submerge the fish. Stir in approximately 5% salt by weight and a handful of sugar until dissolved. Submerge the gutted, scaled, and fin-removed fish in the brine.
2. Slice half of the gigantic onion as thinly as possible for the salad. Chop the remaining onion very finely to mince it for the vinaigrette.
3. Zest two lemons for the dressing. Juice both lemons, catching the seeds, and set aside the juice.
4. Pick off the green fronds from the fennel bulb, chop them fine, and add to the dressing. Remove the root from the fennel bulb and shave the bulb thinly for the salad. Slice the tough fennel stalks thinly and sauté them in a little olive oil to soften.
5. Prepare the vinaigrette: In a bowl, combine the minced onion, lemon zest, lemon juice, chopped fennel fronds, a couple of tablespoons of Dijon mustard, olive oil (equal parts to lemon juice, or more to taste), pepper, a pinch of salt, and a handful of sugar. Stir well to emulsify.
6. Combine the shaved onion and shaved fennel in a salad bowl. Add the softened fennel stalks. Dress the salad with about a third of the prepared vinaigrette and let it sit to soften and mellow.
7. Rinse the quinoa if not pre-rinsed. Toast the quinoa dry in a pan for about a minute. Add water (1.5 parts water to 1 part quinoa by volume) and a pinch of salt if desired. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes until liquid is absorbed. Turn off the heat and let it sit.
8. After the fish has brined for two hours, pour off the brine. Generously apply the remaining vinaigrette inside and outside the fish. No additional salt is needed.
9. Preheat your grill to maximum heat (for gas grill) or prepare a moderate charcoal fire. Spray a generous amount of non-stick spray onto the hot grill bars from the side. Quickly place the fish onto the greased bars and cover.
10. Grill the first side for about 15 minutes until the skin is dark and crispy and the fish seems ready to release. Scrape underneath any sticking points before flipping. Spray more grease onto the bars from the side, then flip the fish onto the newly greased area.
11. Cover and grill the second side for almost as long as the first, until the internal temperature reaches about 135°F (57°C) or until visually cooked through. The brining allows for some overcooking without drying out.
12. Serve the grilled fish topped with any remaining vinaigrette, alongside the quinoa and salad.
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