Grilling a whole fish can seem intimidating but it’s actually a fast and easy way to make a healthy meal. Learn how to do it right!
Ingredients
2whole fish, 12-16 ounces like branzini, trout, or bass, scaled and cleaned
1lemon, sliced thin
¼cupparsley sprigs
1teaspoonkosher salt
1teaspoonblack pepper
2tablespoonsolive oil
Instructions
Preheat grill to high heat, direct grilling. The temperature should be 500-600˚F. Clean grates well. Remove fish from the fridge 15-20 minutes before grilling to take the chill off and pat dry with paper towels.
Season the cavity of the fish with salt and pepper and stuff with thin-sliced lemons and parsley sprigs. Drizzle skin of fish with olive oil and season with salt and pepper.
Place fish on grill leaving plenty of space between fish so you can flip them onto a clean portion of the grill. Grill fish for 6-7 minutes on the first side. Don’t mess with the fish as it grills.
To flip the fish slide a metal spatula carefully under the fish and gently rotate the fish over using the spine of the fish as a pivot. Grill on second side for another 6-7 minutes.
Carefully remove fish from the grill and serve whole (or filet off a side of the fish from the bone if you like). Serve with lemon slices and extra parsley or coarse salt.