Grilled Fish Gurney Drive

Process all spice paste ingredients in blender until smooth. Transfer to a small nonstick skillet and cook over medium heat until richly flavored and shiny with oil, 5-10 minutes, stirring often to prevent sticking. Remove from heat and let cool.

Preheat grill to medium-high.

Meanwhile, rinse fish, inside and out, under cold running water, then drain and pat dry with paper towels. Using a thin, sharp knife, cut a pocket in each side of each fish from front to back.

Setting half the spice paste aside for later use, spoon the remaining paste into the cavities of the fish, then into the pockets on the sides, dividing the paste evenly.

When ready to cook, combine the coconut milk and melted butter in a small bowl and whisk to blend. Brush over each fish on both sides.

Oil the grill grate. If you're worried about the fish sticking, use a hinged fish grilling basket. Otherwise, place the fish directly on the hot grill and cook on the first side until the skin is dark and crisp and the fish is cooked through to the bone on that side, 6-10 minutes.

Turn and brush with any remaining coconut milk mixture and spoon on remaining spice paste. Cook until fish flakes easily with a fork, another 6-10 minutes.

Using a spatula, carefully transfer the fish to a platter. Bring to the table, fillet and serve immediately.

* You can also use steak fish, like salmon or swordfish; or even fillet fish like bluefish.

Recipe Source: Steven Raichlen, "The Barbecue Bible"