Get ready to transform your dinner table with an extraordinary culinary experience that will make your taste buds dance! This Whole Grilled Colbar with Zingy Salad isn't just a meal—it's a flavor explosion that combines perfectly charred fish with a refreshing, vibrant salad that'll transport you to a beachside paradise. Whether you're a seasoned chef or a curious home cook, this recipe promises to elevate your grilling game and impress even the most discerning food lovers.
Prep Time: 15 mins
Cook Time: 25 mins
Total Time: 40 mins
Cuisine: Grilled
Serves: 4 servings
Ingredients
- 1 whole colbar fish, cleaned
- 2 tablespoons olive oil
- 1 lemon, sliced
- Salt and pepper to taste
- 4 cups mixed greens
- 1/4 cup cherry tomatoes, halved
- 1/4 cup cucumber, sliced
- Vinaigrette for dressing
Instructions
- Prepare the fish by patting it dry with paper towels, ensuring the surface is completely moisture-free for optimal grilling.
- Make deep diagonal cuts on both sides of the colbar fish, about 1-inch apart, to help seasonings penetrate and ensure even cooking.
- Brush the entire fish generously with olive oil, making sure to coat both the exterior and inside the cuts.
- Season the fish thoroughly with salt and pepper, rubbing the seasoning into the cuts and cavity.
- Place lemon slices inside the fish cavity and reserve some for garnishing the final dish.
- Preheat the grill to medium-high heat, around 400-450°F, ensuring the grates are clean and lightly oiled to prevent sticking.
- Carefully place the whole fish on the grill, positioning it diagonally across the grates to create beautiful cross-hatch grill marks.
- Grill the fish for approximately 7-8 minutes on each side, or until the skin is crispy and the flesh is opaque and flakes easily.
- While the fish is grilling, prepare the salad by combining mixed greens, halved cherry tomatoes, and sliced cucumber in a large bowl.
- Drizzle the salad with vinaigrette just before serving, tossing gently to ensure even coating.
- Once the fish is cooked, carefully transfer it to a serving platter, garnish with reserved lemon slices.
- Serve the grilled colbar immediately alongside the fresh, zingy salad, allowing guests to enjoy the dish while it's hot and vibrant.
Tips
- Pat the fish completely dry before grilling to achieve that coveted crispy skin and beautiful grill marks.
- Make strategic diagonal cuts in the fish to help seasonings penetrate and ensure even cooking.
- Use a clean, well-oiled grill grate to prevent the delicate fish from sticking.
- Monitor your grill temperature carefully—medium-high heat (400-450°F) is crucial for perfect results.
- Don't flip the fish too often; let it develop a nice char and release naturally from the grates.
- Use a fish spatula or two spatulas to carefully transfer the grilled fish to prevent breaking.
- Serve immediately to enjoy the fish at its peak temperature and crispiness.
- Experiment with different herb combinations in the cavity for added flavor complexity.
Nutrition Facts
Calories: 293kcal
Carbohydrates: g
Protein: 26g
Fat: g
Saturated Fat: g
Cholesterol: 50mg
