Best 4 Easy Grilled Whole Fish Recipe By Tasty Recipes
Embark on a culinary journey with our tantalizing grilled whole fish recipe, a symphony of flavors that will transport your taste buds to a coastal paradise. This delectable dish showcases the natural beauty and freshness of a whole fish, expertly grilled to perfection. Each bite promises a harmonious blend of crispy skin, succulent flesh, and a medley of aromatic herbs and spices.
Accompanying the grilled whole fish are three sensational dipping sauces that elevate the dining experience to new heights. The zesty lemon butter sauce adds a burst of citrusy brightness, the spicy chili sauce brings a touch of heat and smokiness, and the creamy cilantro sauce offers a cooling and herbaceous balance.
For those seeking a more hands-on approach, the article also includes a comprehensive guide to filleting a whole fish, providing step-by-step instructions and helpful tips to ensure a successful outcome.
Whether you're a seasoned grill master or just starting your culinary adventure, this grilled whole fish recipe is sure to impress your palate and leave you craving more. Dive into the detailed instructions and relish the culinary delight that awaits you.
GRILLED WHOLE TROUT RECIPE BY TASTY
Here's what you need: whole trouts, kosher salt, freshly ground black pepper, lemons, scallion, ginger, fresh cilantro, olive oil, cooking twines
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
- 2, Generously season the fish with salt and pepper on all sides, including the cavity.
- Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
- Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
- Brush both sides of the fish generously with olive oil.
- Preheat the grill to 350˚F (180˚C).
- Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
- Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- 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.
- 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.
- 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.
- 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.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
EASY GRILLED WHOLE FISH RECIPE BY TASTY
Here's what you need: whole fish, salt, pepper, lemon, parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 5 pieces
Number Of Ingredients 5
Steps:
- Rinse fish inside and out with cold water, pat dry with paper towel.
- Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
- Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can't escape but leave a space between the top of the fish and the top of the foil pouch.
- Cook on medium-high grill for 12-18 minutes depending on size of the fish.
- Enjoy!
Nutrition Facts : Calories 28 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
EASY GRILLED WHOLE FISH RECIPE
Preparing a grilled whole fish is made easy with salt, pepper, lemon, parsley, lots of herbs and spices, olive oil drizzle, and a splash of white wine.
Provided by Rose Oliver
Categories BBQ & Grilled
Time 22m
Yield 5
Number Of Ingredients 5
Steps:
- Rinse fish inside and out with cold water, then pat dry with a paper towel.
- Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
- Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can't escape but leave a space between the top of the fish and the top of the foil pouch.
- Cook on a medium-high grill for about 12 to 18 minutes depending on the size of the fish.
Nutrition Facts : Carbohydrate 0.23g, Cholesterol 45.00mg, Fat 1.55g, Fiber 0.10g, Protein 18.13g, SaturatedFat 0.53g, ServingSize 5.00, Sodium 212.01mg, Sugar 0.00, UnsaturatedFat 0.45g
Tips:
- To ensure the fish is cooked evenly, make sure it is evenly thick throughout. If needed, remove some of the backbone to make it flatter.
- To prevent the fish from sticking to the grill grates, grease them well before cooking.
- For a crispy skin, pat the fish dry with paper towels before grilling.
- To prevent the fish from overcooking, cook it over indirect heat. You can create an indirect cooking zone by placing the fish on one side of the grill and the coals on the other side.
- Use a fish spatula to turn the fish. A regular spatula may break the fish apart.
- To check if the fish is cooked, insert a thermometer into the thickest part of the fish. The internal temperature should be 145°F (63°C).
- Serve the fish immediately with your favorite sides.
Conclusion:
Grilled whole fish is a delicious and healthy meal that is easy to make. By following these tips, you can cook a perfect fish every time. So next time you are looking for a quick and easy weeknight meal, give grilled whole fish a try.
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