A succulent whole fish stuffed with lemon and herbs, grilled to perfection and served with extra-virgin olive oil and lemon wedges.
90 minutes
A succulent whole fish stuffed with lemon and herbs, grilled to perfection and served with extra-virgin olive oil and lemon wedges.
Whole Fish, scaled and gutted
0 lb
to taste
to taste
Lemon Slices, sliced
each
Fennel Fronds, whole
0 oz
Olive Oil, for rubbing
tablespoons
Lemon Wedges, for serving
each
Extra Virgin Olive Oil, for serving
tablespoons
1. Prepare the Fish
Have your fishmonger scale and gut the fish, trimming the tail and fins.
2. Season the Fish
Season the fish generously inside and out with salt and freshly ground black pepper.
3. Stuff the Fish
Stuff the cavity of the fish with lemon slices and a large handful of fennel fronds.
4. Rub with Olive Oil
Rub the outside of the fish with olive oil and let it sit for an hour.
5. Prepare the Grill
Preheat the grill to a medium fire, then clean the grates with an oiled towel.
6. Grill the Fish
Place the fish on the grill and turn it as needed, cooking for approximately 10 minutes per inch of thickness. The fish is done when the flesh separates easily from the bones and is still moist.
7. Serve the Fish
Remove the fish from the grill and serve with lemon wedges and a drizzle of extra-virgin olive oil.
Marinating in soy sauce, sesame oil, ginger, and garlic, adding scallions and cilantro to the cavity, and serving with ponzu or soy-based dipping sauce.
Adding cherry tomatoes, olives, capers, and a splash of white wine or balsamic vinegar, and swapping herbs for oregano and basil.
Incorporating Mediterranean flavors with fresh rosemary, thyme, and oregano, and topping the grilled fish with an olive & tomato relish, accompanied by a side of roasted vegetables.
Focusing on lemon flavors with zest and juice, packing the cavity with parsley, dill, and lemon slices, and finishing with lemon butter sauce.
Introducing an Asian-inspired marinade with soy sauce, sesame oil, ginger, and honey or mirin, using cilantro and Thai basil, and topping with a salad of scallions, red chilies, and daikon radish.
Opt for fresh, whole fish such as snapper, sea bream, or trout with clear, bright eyes and red gills, signs of freshness.
Use a mix of fresh herbs like parsley, dill, thyme, and oregano. Add thinly sliced lemon and garlic inside the fish for aromatic moisture.
Preheat grill to medium-high heat, ensure grates are clean and well-oiled, or use oiled foil to prevent sticking.
Clean and pat dry the fish, score the flesh every couple of inches for even cooking and flavor infusion.
Check with a skewer for ease of insertion in the thickest part, or use a thermometer for an internal temperature of 145°F (63°C).
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