Grilling a whole fish doesn’t have to be daunting, especially if you use this turning method to minimize the risk of tearing the skin. We’re here to show you how it’s done.
Category: not set
Cuisine: not set
1 5-lb. or two 2½-lb. head-on whole fish (such as cleaned
? cup chaat masala vadouvan, or tandoori spice
? cup vegetable oil plus more for grill
1 pieces
1 small red onion thinly sliced, rinsed
1 bunch cilantro coarsely chopped (leaves and stems)
3 Tbsp. fresh lime juice
Extra-virgin olive oil (for drizzling)
Lime wedges (for serving)
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