How To Grill A Whole Fish. Like A Boss.
by Gabriella Vigoreaux
on 08/12/14 at 04:12 PM
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Grilled whole fish is one of my favorite dishes to make when entertaining in the summer.
First of all, it's way more simple to execute than most people realize and a heck of a lot easier than shaping and flipping a dozen burger patties to everyone's desired done-ness. Then there's the whole barbaric (read: awesome bonding) experience of tearing into a whole fish with your friends, dousing it with lime, spitting out bones as you go.
I understand this isn't the classiest way to go about dinnertime, but to each hostess her own, right? Only a few simple guidelines stand in the way of you and a beautiful grilled fish centerpiece that'll evoke many "oohs" and "ahhs" from you dinner party guests. Read on for tips.
Choosing the fish:
Red snapper, branzino, trout, and sea bass are especilly great for grilling, but any meaty fish will do the trick.
When searching for fresh fish, look for bright, clear eyes and shiny flesh. Make sure it doesn't have any pungent "fishy" odors. It should smell like the ocean, almost briny.
Have your fishmonger do the scaling and gutting for you. It will make your life a lot easier.
Prepping the fish:
Rinse your fish and pat it dry.
Score the flesh on both sides about 1 1/2 inches apart. With a sharp knife, make deep slices at an angle, all the way to the bone. This will help to evenly cook the thickest parts of the flesh.
Coat the fish with oil, about 1 tablespoon, and salt and pepper both sides. Sprinkle the cavity with a bit more salt and stuff it with whatever herbs and flavors you want, whole herb sprigs, citrus slices, or even a swipe of your favorite condiments. If you have a larger fish, you might want to tie it with some butcher's twine to keep the filling inside.
Grilling the fish:
Make sure your grill is clean and well oiled. Same goes for the spatulas you are using to flip the fish. It's best to use two spatulas to cradle the fish while you flip. Tongs will just tear the skin.
Heat a charcoal grill to a medium-hot fire (medium-high heat for gas grills).
After you place the fish on the hot grill, WAIT for 3-4 minutes before flipping. You don't want to flip too soon or you will tear the skin. The skin won't stick anymore when it's ready to be flipped. At this point, cook the other side for 3 to 4 minutes as well. Remember, you only want to flip the fish once so be patient.
Eating the fish (like a civilized human):
If you like, you can filet the fish off the bones before you serve the fish on a platter to make it easier for your guests to eat (without the risk of puncturing their mouths). Serve with more herbs and plenty of citrus wedges.
Recipes:
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