Melissa Clark had a great video feature in NYT about broiling whole fish, one of my favorite techniques. You can do the same with fillets - just pile some lemongrass and scallion on top, drizzle sesame oil and a couple drops of soy sauce, and broil until flesh is translucent. Dead-easy.
How about a lemongrass curry marinade and serve with coconut rice.
From Weber's Art of the Grill:
2 stalks lemongrass
1-inch piece fresh ginger, peeled and thinly sliced
1 T hot chili sauce
1 T curry powder
2 T peanut oil
1 T soy sauce
Juice of 1 lime
Directions: Cut away and discard any hard, dried parts of the lemongrass. Cut crosswise into 1/8-inch-thick slices. In food processor or blender combine the lemongrass, ginger, chile sauce, curry powder, and peanut oil. Puree until smooth. In a medium sauce pan over med-high heat, cook the pureed mixture until the aroma is apparent, about 5 minutes. Mix in the soy sauce, lime juice, and 1/4 cup water. Allow to cool to room temperature.
This is an outstanding recipe I make often with salmon, and I think it will work for your fish too.
http://www.epicurious.com/recipes/food/views/Grilled-Salmon-with-Thai-Curry-Sauce-and-Basmati-Rice-14189
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From Weber's Art of the Grill:
2 stalks lemongrass
1-inch piece fresh ginger, peeled and thinly sliced
1 T hot chili sauce
1 T curry powder
2 T peanut oil
1 T soy sauce
Juice of 1 lime
Directions: Cut away and discard any hard, dried parts of the lemongrass. Cut crosswise into 1/8-inch-thick slices. In food processor or blender combine the lemongrass, ginger, chile sauce, curry powder, and peanut oil. Puree until smooth. In a medium sauce pan over med-high heat, cook the pureed mixture until the aroma is apparent, about 5 minutes. Mix in the soy sauce, lime juice, and 1/4 cup water. Allow to cool to room temperature.
http://www.epicurious.com/recipes/food/views/Grilled-Salmon-with-Thai-Curry-Sauce-and-Basmati-Rice-14189