Best 6 Grilled Whole Fish Greek Style Recipes

WHOLE FISH GRILLED THE GREEK WAY

Steps:

• Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. With a sharp knife, make 2 to 3 deep incisions along the body on each side.
• Season the fish with about 1 tablespoon of kosher salt, rubbing it evenly all over the fish, into the incisions and cavity as well. Do the same with 1 teaspoon of black pepper and 1 teaspoon of dried oregano.
• Chop 1 clove of garlic and rub it all over the fish, making sure to get the inside of the incisions and the cavity for flavor.
• Slice one of the lemons thinly and cut into half-moons. Slice another garlic clove. Layer the lemon and garlic slices inside the cavity of the fish. Add a few sprigs of fresh thyme. Tie the fish closed with kitchen twine. (You may need to tie it in two places to keep it securely closed.) Coat the fish with olive oil and massage it on both sides. Set aside.
• Chop the remaining garlic cloves, parsley, scallions, mint and dill and put in a small bowl. Add ½ teaspoon of dried oregano and 1 tablespoon of small capers. Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and black pepper. Set aside.
• Place the prepped fish directly on top of the hot grill. Be careful as small flames might flap up! Do not move the fish. Let it cook for about 6 to 8 minutes before carefully flipping it over with a pair of long-handled tongs and large fish spatula. Let it cook for an additional 6 to 8 minutes on the other side. You can check the doneness of the fish by checking inside of the incisions; if the flesh has turned an opaque white then it's ready. If not, you can lower the heat and close the lid for a minute or two and check again.
• Carefully lift the fish up and place on a serving platter. At this point, you can choose to remove the charred skin and spoon the herbed dressing over the fish or let everyone serve themselves.

GRILLED WHOLE FISH WITH LEMON EMULSION

Steps:

• Preheat a grill pan or grill to medium heat.
• Working with one fish at a time, use a sharp boning knife, to make a slight incision at the top of the dorsal fin just below the head. Continue making a slight incision, pushing the knife against the bone all the way down the spine and stopping just above the tail. The head and tail should remain intact. Turn fish over and repeat process on opposite side.
• Lay each fish parallel and make an incision from the top base of the head, scoring right down behind the gill. Repeat process on tail end. Turn fish and repeat on opposite side.
• Brush fish with olive oil and season with salt and pepper outside and inside the cavity. Lay fish inside a grilling basket and close. Place in basket or place fish, skin-side down, on grill and cook, moving occasionally, 10 to 12 minutes. Turn and continue cooking until skin is charred and crispy and flesh is opaque, 10 to 12 minutes more.
• Serve whole, garnished with chives and oregano and served with emulsion, or serve filleted by removing head and tail and reserve to use with fish. Using a thin knife, remove the rear of the dorsal fin, starting from where the base of the head was all the way to the tail, and place the knife at the base where the head was, lifting up the center bone. Once fish is opened, remove center bone using the knife or a small fork, remove bones from where the ribs would be, one at a time. Check to make sure all bones are removed.
• Arrange fish opened and butterflied on serving plate, drizzled with emulsion and garnished with chives and oregano. Place head and tail at either end of the fish to give the appearance of a whole fish.

GRILLED WHOLE MEDITERRANEAN FISH WITH AGED SHERRY-VINEGAR-TARRAGON VINAIGRETTE

Steps:

• Heat grill to medium-high heat. Brush the fish on both sides with olive oil and season with salt and pepper. Fill the cavities of both fish with orange slices, tarragon and parsley and place on the grill. Grill the fish for 6 to 7 minutes on each side. Remove from the grill, place on a platter and drizzle immediately with the Sherry Vinegar-Tarragon Vinaigrette.
• Combine vinegar, shallot, mustard, tarragon, and salt and pepper in a blender and blend until smooth. With the motor running, slowly add the oil until emulsified. Adjust seasoning.

GRILLED WHOLE FISH, GREEK-STYLE

Steps:

• Preheat a grill to medium-high.
• Rinse the fish well under cold running water and pat dry with paper towels. Season the fish all over inside and out with salt and freshly ground black pepper. Brush each fish generously with 1/2 tablespoon of the olive oil and place directly on the grill. Cook, turning occasionally and coating with more olive oil if necessary, until flesh flakes easily and fish is cooked through, about 6 minutes per side. Place fish on a platter. Meanwhile, in a small bowl combine remaining olive oil with the lemon juice, parsley, and oregano. Season, to taste, with salt and pepper. Serve fish drizzled with the olive oil-lemon mixture.

GRILLED GREEK FISH

Steps:

• In a shallow dish, combine the first seven ingredients. Add the tilapia, turn to coat; cover. Refrigerate for 30 minutes. Drain and discard marinade., Place tilapia on greased grill rack. Cook, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until fish flakes easily with a fork.

GREEK-STYLE FISH WITH MARINATED TOMATOES

Steps:

• Heat oven to 450 degrees or prepare grill; heat should be medium-high and rack about 4 inches from fire. Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, a few slices of garlic, and a sprinkle of salt and pepper in a large bowl; let sit at room temperature for 20 to 30 minutes.
• Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone. Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs. Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
• To roast, put fish in roasting pan and cook for about 20 minutes (cooking time will depend on fish size). If grilling, cook until firm enough to turn, 5 to 8 minutes. Turn and cook second side for 5 to 8 minutes. Whether roasting or grilling, fish is done when exterior is crisp and a thin-bladed knife passes easily through the flesh.
• Taste tomato mixture and adjust seasoning, adding more oil if needed. Serve fish topped with tomatoes and their liquid.