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Prep Time: 30 Minute
Yields: 1 Whole Fish

The whole fish should be cleaned by removing gills, all scales and entrails. Rinse inside and out to clean thoroughly. Seasonings, lemon slices and fresh herbs may be applied to the cavity.

Ingredients for Fish:
1 (1½-2 pound) cleaned red snapper, redfish or bass
¼ cup extra-virgin olive oil
kosher salt and black pepper to taste
granulated garlic to taste
Piment d’Espelette or pepper sauce to taste

Ingredients for Orange Blossom Vinaigrette::
2 tbsps orange blossom vinegar
3 cloves garlic, peeled and thinly sliced
¼ cup olive oil
pinch red pepper flakes
1 tsp fresh-chopped tarragon leaves
1 tsp fresh-chopped thyme leaves
1 tsp fresh-chopped parsley
salt and black pepper to taste

Prepare grill according to manufacturer’s directions. Place cleaned whole fish on a sheet pan and cut 2 slits diagonally on each side of the fish. Brush both sides with ¼ cup olive oil. Season with kosher salt, black pepper, granulated garlic and pepper sauce, rubbing well onto each side of fish and into the slits. Grill, covered, over medium-high heat 5-8 minutes on each side or until cooked thoroughly, turning fish once during cooking process. While fish is grilling, create orange blossom vinaigrette. In a saucepan, heat remaining olive oil over medium-high heat. Add sliced garlic and red pepper flakes then sauté 3-5 minutes or until lightly browned on the edges but not scorched. Add tarragon, thyme, parsley and orange blossom vinegar. Simmer quickly and adjust seasonings with salt and pepper. When fish is done, remove from heat then transfer to a serving platter. Top with orange blossom vinaigrette and serve immediately.























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