Best Grilled Whole Fish Recipe

Whole Fish: Grilled The Greek Way Honest Cooking

WEBMar 11, 2016 · Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor. Slice one …

Rating: 5/5(10)
1. Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
2. Season the fish with about 1 tablespoon of kosher salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
3. Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
4. Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it securely closed.) Coat the fish with olive oil and massage it on both sides. Set aside.

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Grilled Whole Fish Recipe (With Video) Martha Stewart

WEBJun 13, 2023 · Grill fish: Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on …

Rating: 4.3/5(4)
1. Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
2. Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
3. Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
4. Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.

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Grilled Whole Fish How to Grill a Whole Fish Hank …

WEBAug 7, 2011 · Let them sizzle nicely for a minute or so. Turn the heat down to medium and cover the grill if you have a gas grill, or just leave the …

1. Wash the fish well and make 3 to 5 slashes in the meat perpendicular to the backbone on each side of the fish. You are doing this to open the interior of the fish to the heat, so it will cook evenly. Make more slashes closer to the head, where the fish is thicker, than toward the tail, which cooks first. Snip off any sharp fins with kitchen shears or scissors if you want. Leave the tail, as it will crisp up and taste wonderfully nutty. Seriously. Try it.
2. Coat the fish with olive oil and salt it a little more than you think you ought to; salty fish tastes good! Let the fish sit at room temperature for 20 minutes to an hour.
3. Get your grill crazy hot, at least 500°F, and scrape the grill grates well to clean them. When you are ready to lay the fish down, dip a paper towel in some oil and grab it with tongs. Wipe down the grill with the oily towel and them immediately lay the fish down on the grill grates. Let them sizzle nicely for a minute or so.
4. Turn the heat down to medium and cover the grill if you have a gas grill, or just leave the fish on the open grill if you are using wood or charcoal and the grill is very hot. Let the fish cook for a total of 5 to 10 minutes on this side, depending on how thick it is. A general rule is a fish will need 10 minutes per inch of thickness. Estimate this thickness measuring to the fish's spine - remember you are flipping the fish.

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