Unusual recipes

Grilled Snapper with Fresh Turmeric Marinade

Grilled Snapper with Fresh Turmeric Marinade

Fresh turmeric lends a unique and earthy note plus incredible color to the finished dish.


  • 2 tablespoons coarsely chopped peeled fresh turmeric or 1½ tsp. ground turmeric
  • ½ teaspoon kosher salt, plus more
  • 1 medium shallot, finely chopped
  • 4 scallions, coarsely chopped
  • 1 Fresno chile, with seeds, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 1 tablespoon finely chopped lemongrass
  • 1 tablespoon fish sauce (such as nam pla or nuoc nam)
  • 6 4-oz. skin-on snapper, seabass, grouper, or mahi-mahi fillets
  • 12 ti, banana, or turmeric leaves, plus more for serving (optional)
  • Cooked rice and lime wedges (for serving)

Recipe Preparation

  • Pound garlic, turmeric, and ½ tsp. salt in a mortar and pestle to a coarse paste (alternatively, pulse in a food processor). Transfer to a large bowl and mix in shallot, scallions, chiles, lemongrass, sugar, lime juice, fish sauce, and 2 Tbsp. water. Season fish with salt and toss to coat in marinade. Let sit at room temperature 1 hour, or cover and chill up to 4 hours.

  • Prepare grill for medium-high heat. Keeping marinade on fish, place each fillet between 2 ti leaves or 2 sheets of foil and grill until cooked through, about 5 minutes per side (thicker fillets will take longer).

  • Transfer fish to a platter lined with more ti leaves, if using. Serve with rice and lime wedges.

Nutritional Content

Calories (kcal) 140 Fat (g) 1.5 Saturated Fat (g) 0 Cholesterol (mg) 40 Carbohydrates (g) 9 Dietary Fiber (g) 0 Total Sugars (g) 6 Protein (g) 23 Sodium (mg) 540Reviews Section

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