Monday, March 21, 2011

BBQ'd Rainbow Runner

If you are in the mood for a fish BBQ, you've gotta try BBQ'd Rainbow Runner. They are a saltwater pelagic species. They run in large schools and once you are into them, they will continue to hit just about any small trolling lure you have.

Once you have them on the grill, you won't forget the experience.

Here is my recipe:

BBQ'd Rainbow Runner

BBQing is an everyday thing here on Guam.  Try out this BBQ on a good 3 lb. Rainbow Runner or Red Snapper.

Prep Time: approx. 20 Minutes.
Cook Time: approx. 50 Minutes.
Ready in: approx. 1 Hour 10 Minutes.
Serving: Depends on your appetite
Rainbow Runner Medium Size (3 lbs)
1 Medium Onion diced
6 cloves fresh minced
2 tbsp paprika
1 cube butter
Olive oil

Santa Maria-Type Seasoning:
1 tablespoons non-iodized table salt or sea salt
1 tablespoons granulated garlic powder (fine grind)
1 tablespoon of Kosher Salt (Morton’s Box @ Payless)
1/2 teaspoon dried parsley (optional)
1/4 teaspoon black pepper, medium grind
1/4 teaspoon Accent (MSG), optional


1 Clean and scale fish and trim fins and tail. Slice both sides of the fish down the lateral lines. This will allow the seasoning to soak in and also will cook faster. 

2 Rub fish with olive oil. Sprinkle and rub the Santa Maria seasoning and paprika all over the fish, including the inside.

3 Stuff the stomach cavity with the diced cherry tomatoes, onions, minced garlic and one stick of butter.  Then rub the entire fish with mayonnaise and sprinkle with diced green onions.

4 Wrap the fish in heavy-duty tin foil and place on the BBQ pit, direct heat, for about 30 min.

5 Open the tin foil up and allow the smoke to penetrate the fish and cook for another 20 minutes. This really gets that BBQ smoke-flavor into the flesh.

6 Remove from the pit and let it rest (sit) for about 10 min. before serving.

Make sure you have some good, fresh lemon finadene' (Guam lemon-based hot pepper sauce).

If there is not enough fish, catch a bigger one or more next time.

I know you will enjoy this one.

Until next time....

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