Grilled Garlic Ginger Fish

This recipe was wonderful from the start.  Will it be tweaked?  Surely it will, recipes are a great starting point, some inspiration always shows up at the last minute. Very quick, very easy.

Ingredients

Whole Snapper/Vermillion/Whatever Fish you want – gutted and descaled

Marinade

• ½ cup olive oil

• 4 T Minced garlic

• 2 T Minced fresh or pickled ginger

• 4 T dehydrated onion

• 2 T B&Gerk&Mesquite

• 2 T Italian seasoning

• ¼ t cayenne or Jalapeno to taste

• 2 T lemon juice

• 1 t smoked paprika

• ½ t chicken bouillon

Wash and dry the fish

Make multiple slices into the fish, maybe every inch or so.  More slices give the spices somewhere to go. It is also important that the slices go to the bone.

Use ½ the marinade, rub it into the cuts and cavity of the fish.  Place it in a baggy and let it sit in the refrigerator for 1 to 24 hours.  Our last go at this, I did this in the morning.

We used indirect heat at about 350 on the grill, for a total cook time of 30 minutes.

We laid the fish out, put ½ the remaining marinade on it, cooked it for ~ 15 minutes, turned it, poured on the remaining marinade finished the cook.  Pull the fish when your desired temperature is reached