Ingredients Jump to Instructions ↓

  1. Salt

  2. 2 large baking potatoes

  3. 1 lime

  4. 1/2 cup(s) (1 stick)

  5. butter

  6. Dried fennel branches

  7. 1 (1 1/2-pound)

  8. fresh whole fish , (we used red snapper), dressed or cleaned with head and tail left on

  9. Lime slices ,

  10. Brandy ,

Instructions Jump to Ingredients ↑

  1. In 2-quart saucepan, heat 3 inches water with a pinch of salt to boiling. Peel potatoes; quarter lengthwise. Add potatoes to boiling salted water; cook 15 minutes or just until tender. Do not overcook. Drain well.

  2. With vegetable peeler, carefully peel lime in 1-inch strips. Scrape away and discard membrane from peel; cut peel into julienne strips. Cut peeled lime in half and squeeze through strainer into small bowl or cup. In 1-quart saucepan, melt butter. Remove from heat and add lime peel and juice.

  3. Heat coals in grill to medium-low. Place grill rack 4 inches above coals. Oil hinged grill basket.

  4. Place some fennel branches in bottom of grill basket, some in cavity of fish, and some directly on coals when ready to cook fish. Brush potatoes and fish generously with some lime butter and place in basket; if desired, place lime slices on fish. Fasten grill basket lid.

  5. Place basket, with fennel branches down, on grill. Grill 10 minutes. Turn basket and grill on second side 8 to 10 minutes longer or until fish is cooked through and potatoes are


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