One of the challenges I’m finding with trying to be strict Paleo is incorporating a wide variety of meats into my diet. I don’t want to eat a steak every night. So my husband and I put our heads together and came up with an idea of grilling a whole fish and making my delicious mango and cilantro sauce as a topping!
We love fried fish, so this is our take on a healthier version. And the best part, the seafood counter at Whole Foods cleaned, deboned and butterflied our fish for us, so that eliminated the hard part.
Serving Size: 2
Cook Time: 20 minutes
1 large whole Rockfish, cleaned, head removed, deboned and butterflied
1 ripe mango
Handful of fresh cilantro, chopped
1 scallion, finely chopped
1 Thai chili pepper, chopped
4 mint leaves, sliced into thin strips
2 tablespoons Red Boat fish sauce
Coarse sea salt
Lay the whole fish out, with the skin side up. Sprinkle with the sea salt. Grill the fish over medium heat for about 20 minutes, lay it flat, butterflied open with skin side down and grill top closed. Do not flip the fish. This way, the skin will get a nice char and it will be easier to remove from the grill.
While the fish is cooking, prepare the sauce. Slice the mango into thin slices. In a bowl, mix the mango, cilantro, scallion, chili pepper, and mint with the fish sauce.
Once the fish has finished cooking, remove from grill and place on a large platter. Generously top with the mango/cilantro mixture. Enjoy immediately.