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

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