How to Grill a Whole Fish | Grilling Fridays | Serious Eats

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil has a high smoke point and is healthier.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: mixed Italian seasoning

Dried herbs are more shelf-stable and less expensive.

whole fish

🥗Healthier: fillets

💰Cheaper: frozen fish

Fillets are easier to cook and frozen options are often cheaper.

lemon

🥗Healthier: lime

💰Cheaper: vinegar

Lime can add similar acidity and vinegar is often less expensive.

Start with a clean whole fish.

Dry the fish skin really well with paper towels to prevent sticking.

Season the inside cavity with salt and pepper.

Stuff the cavity with aromatics like sliced citrus, fresh herbs, and ginger (optional).

Prepare your grill with a two zone indirect fire for high heat searing and lower heat finishing.

Clean and oil the grill grate to prevent sticking.

Season the fish all over with salt and pepper and rub it with oil.

Place the fish over the coals without moving it for a minute or two to allow it to sear.

Check if the fish is stuck by gently lifting it with a carving fork; if stuck, wait another minute.

Flip the fish using a carving fork and a spatula or two spatulas, rolling it over onto its back.

Continue cooking until the fish is cooked through, moving it to the cooler side of the grill if it starts to burn.

Check the doneness by looking inside the cavity for cooked flesh or using an instant read thermometer; it's done at 135 degrees Fahrenheit.

Enjoy your grilled fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens