This is what we prepare, and the broiled coconut topping is on top! really simple
| Prep Time: | 30 mins |
| Cook Time: | 30 mins |
| Additional Time: | 4 hrs |
| Total Time: | 5 hrs |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 6 stalks green onions, coarsely chopped
- ¼ cup chopped fresh parsley
- 3 cloves garlic, coarsely chopped
- 4 medium lemons, zested
- ½ cup olive oil
- 1 Thai chile pepper, finely chopped
- 2 large whole branzino fish
- salt and ground black pepper to taste
Instructions
- Combine green onions, parsley, garlic, and lemon zest in a food processor; pulse until blended. Pour 1/2 cup olive oil in slowly, with the processor running, until smooth. Add Thai chili peppers to marinade.
- Place fish in a glass dish and thoroughly coat with marinade. Cover with plastic wrap and marinate in the refrigerator for 4 to 8 hours.
- Preheat a smoker to 400 degrees F (200 degrees C).
- Remove fish from the marinade and shake off excess. Season with salt and pepper. Discard the remaining marinade.
- Oil the grates of the preheated smoker with an oiled paper towel. Place fish in the smoker with the heads facing the fire box. Probe them in the thickest part with a digital probe. Cook until fish reaches an internal temperature of 130 degrees F (54 degrees C), about 30 minutes.
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
| Calories | 788 kcal |
| Carbohydrate | 29 g |
| Cholesterol | 102 mg |
| Dietary Fiber | 11 g |
| Protein | 37 g |
| Saturated Fat | 9 g |
| Sodium | 106 mg |
| Sugars | 2 g |
| Fat | 66 g |
| Unsaturated Fat | 0 g |