Serves: 4
Total Calories: 145

FOR THE SPICE PASTE:
2 shallots, large, coarsely chopped
6 cloves garlic, coarsely chopped
2 stalks lemongrass, , large, or 6 small, fresh, trimmed and coarsely chopped
1 1/2 tablespoons ginger, chopped fresh
2 serrano chile, , coarsely chopped (for a milder dish, seed the chiles)
2 tablespoons peanut oil
2 tablespoons soy sauce
2 tablespoons lime juice, fresh
salt, to taste
FOR THE FISH AND BASTING MIXTURE:
4 mackerel, porgies, or grunts, or other small whole fish (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
2 tablespoons coconut milk, canned
2 tablespoons butter, unsalted, melted

1. Prepare the spice paste. Combine the shallots, garlic, lemongrass, ginger, and chiles in a mortar and pound to a smooth paste with the pestle, then work in the oil, soy sauce, lime juice, and salt or use a blender, processing all the ingredients at once. Transfer the paste to a small nonstick skillet and cook over medium heat until richly flavored and shiny with oil, 5 to 10 minutes, stirring frequently to prevent sticking. Remove from the heat and let cool (see Note).

2. Preheat the grill to medium-high.

3. Meanwhile, rinse the fish, inside and out, under cold running water, then drain and blot dry with paper towels. Using a thin, sharp knife, cut a pocket in each side of each fish from front to back. Setting half the spice paste aside for later use, spoon the remainder first into the cavities of the fish, then into the pockets on the sides, dividing the paste evenly.

4. When ready to cook, combine the coconut milk and melted butter in a small bowl and whisk to blend brush over each fish on both sides. Oil the grill grate. If you’re worried about the fish sticking, use hinged fish grilling baskets otherwise, place the fish directly on the hot grate and grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and brush first with any remaining coconut milk mixture spoon on the remaining spice paste. Cook on the second side until the fish breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.

5. Using the spatula, carefully transfer the fish to a platter. Bring it to the table, then fillet them (if desired) and serve immediately.

Serves 4

Note: The spice paste can be prepared ahead of time. Refrigerate in a tightly covered container for up to 1 week.

Nutritional Facts:

Serves: 4
Total Calories: 145
Calories from Fat: 121

More Recipes from the The Barbecue Bible Cookbook:
Avocado Sauce
Bahamian-Style Whole Grilled Snapper
Balinese Fish Mousse Sates / Sate' Lilit
Barramundi In Asian Spiced Coconut Milk
Brazilian Swordfish Kebabs With Coconut Milk
Fennel-Grilled Bass Flambeed With Pernod / Loup de Mer au Fenouil Flambe'
Fish Yassa
Florida Snapper Burgers
Grilled Fish Gurney Drive
Grilled Fish Sunda Kelapa
Grilled Fish With Brazilian Garlic Marinade
Grilled Fish With Esarn Seasoning
Grilled Fish With Sauce Vierge
Grilled Salmon Kiev
Grilled Salt Cod
Grilled Sea Bass With Fresh Artichoke Salad / Loup de Mer Grille' aux Artichaut
Grilled Shark and Bake I
Grilled Shark and Bake II
Grilled Skate Wings With Nonya Sweet-And-Sour Sauce
Grilled Snapper With French West Indian Caper Sauce
Grilled Swordfish En Pipian
Grilled Tuna With Red Wine, Caper, And Olive Sauce/Thon Grille' au Jus de Raito
Guadeloupean Grilled Snapper With Cucumber Sauce
Nonya Sweet-And-Sour Sauce
Pandeli Swordfish Kebabs
Peanut Sauce
Peruvian Fish Kebabs / Anticuchos de Pescado
Pino's Grilled Salmon with Basil Cream
Portuguese Grilled Sardines
Russian Sturgeon Kebabs
Salmon Grilled In Grape Leaves / Kolheeda
Seafood Mixed Grill In the Style Of Essaouira
Sole With Catalan Fruits and Nuts
Spanish Guinean Fish Grill With Three Sauces
Spinach Sauce
Sturgeon Shashlyk
Swordfish Souvlaki
Thai Grilled Fish With Sweet-Sour Tamarind Sauce / Pla Pow
Tuna Steaks, Madeira-Style
Whole Grilled Snapper With South African Spices / Fish Brai
Yucatan-Style Grilled Fish / Tikin Nik