The best way to go about it is by grilling the whole fish, fresh from the sea. Here is a simple, flavorful recipe that brings out the natural flavors of the fish in this fun-to-eat grilling experience:
Ingredients:
- 1 whole fish, whole, like sea bass, snapper, trout, or branzino, cleaned and scaled, about 1.5-2 pounds
- 2 tablespoons olive oil
- 2-3 cloves garlic, minced
- 1 lemon
- fresh herbs, such as parsley, thyme, rosemary, dill, chopped
- salt and pepper to taste
- Optional: chili flakes to add some heat
- More lemon wedges for serving
Instructions:
Preheat the Grill:
- Preheat your grill to medium-high heat; about 375-400°F (190-200°C).
- Clean the grill grates and oil well to prevent sticking.
Prepare the Fish:
- Rinse the fish under cold water, then pat dry it with paper towels.
- Make 2-3 diagonal slashes, about 1 inch deep, on both sides of the fish so that it will allow heat to enter and you get even cooking.
Season the Fish:
- Drizzle the fish all over with olive oil, in-cluding inside the fish's body.
- Heavily season with salt and pepper.
- Stuff the cavity with minced garlic, lemon slices, and fresh herbs.
- Sprinkle some chili flakes if you like it even spicier.
Grill the Fish:
- Place the fish on the grill directly. If you want something more stable, place the fish on a fish grilling basket.
- Grill for 6-8 minutes on each side; for amazing thickness you might try 8-10 minutes per each full inch of thickness.
- The fish is ready when the inside of the flesh is opaque and flakes easily with a fork and the internal temperature reaches 145°F (63°C).
Serve:
- Remove the fish from the grill using a spatula with care. Let it rest for a few minutes.
- Serve with extra lemon wedges and a drizzle of olive oil.
Enjoy all the flavors in this perfectly grilled whole fish!