Grilled Whole Fish Stuffed with Herbs | Laz's Summer BBQ

whole fish

🥗Healthier: fish fillets

💰Cheaper: canned fish

Canned fish is more affordable and convenient.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often less expensive and last longer.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Water can be used for a non-alcoholic option.

Start by cleaning the whole fish, ensuring it is scaled and gutted.

Check the fish's eyes; they should be clear and not cloudy or gray.

Ensure the fish has a fresh sea aroma, not a fishy smell.

Remove the fins and cut the tail of the fish if necessary.

Stuff the fish cavity with fresh basil, dill, and cilantro.

Add chopped onion, lime, whole garlic cloves, and a few peppercorns into the cavity.

Make three slits along the top of the fish and insert more garlic and peppercorns into the slits.

Season the fish generously with coarse sea salt and more onion on top.

Stuff used lemons (after juicing) into the fish for added flavor.

Drizzle good quality olive oil over the fish and sprinkle with smoked paprika.

Transfer the fish to aluminum foil, creating a tent without fully enclosing it.

Preheat the grill to medium-high heat and place the fish on it.

Cook the fish for about 45 minutes until tender and cooked through.

Carefully transfer the cooked fish to a platter lined with aluminum foil.

Prepare a mango salsa with radishes, fresh mint, and cucumber to serve on top of the fish.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens