Easy Grilled Whole Fish Recipe By Tasty

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EASY GRILLED WHOLE FISH RECIPE



Easy Grilled Whole Fish Recipe image

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

1 whole fish
to taste salt
to taste pepper
to taste lemon
to taste parsley

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

GRILLED WHOLE FISH



Grilled Whole Fish image

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

2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
Vegetable oil, for brushing
1 lemon, half thinly sliced, half cut into 2 wedges
3 sprigs dill, plus more for garnish (optional)
1 lime, half thinly sliced, half cut into 2 wedges
3 sprigs fresh basil, plus more for garnish (optional)
3 Thai or serrano chiles, left intact but split down 1 side

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.

GRILLED WHOLE TROUT RECIPE BY TASTY



Grilled Whole Trout Recipe by Tasty image

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

4 whole trouts, cleaned and gutted
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 lemons, thinly sliced
1 bunch scallion, sliced on the bias
ginger, 2 inch (5 cm), peeled and thinly sliced
½ bunch fresh cilantro
2 tablespoons olive oil, plus more for greasing
8 cooking twines, cut into 8 inch (20 cm) pieces

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

EASY GRILLED WHOLE FISH RECIPE BY TASTY



Easy Grilled Whole Fish Recipe by Tasty image

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

1 whole fish
salt, to taste
pepper, to taste
lemon, to taste
parsley, to taste

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

GRILLED WHOLE FISH, GREEK-STYLE



Grilled Whole Fish, Greek-Style image

Provided by Food Network

Categories     main-dish

Time 22m

Yield 4 servings

Number Of Ingredients 6

4 whole branzini, or other small Mediterranean fish, 14 to 16 ounces each, gutted, scaled and bones removed but head, skin and fillets left intact (should be about 8 ounces each after processing)
Salt and freshly ground black pepper
3/4 cup olive oil, plus more if necessary
1/4 cup lemon juice
1 1/2 teaspoons chopped fresh parsley leaves
1 tablespoon chopped fresh oregano leaves

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.

CORSICAN GRILLED WHOLE FISH WITH BREADCRUMBS AND ANCHOVIES



Corsican Grilled Whole Fish with Breadcrumbs and Anchovies image

On the island of Corsica, whole fish is simply baked or grilled for maximum flavor. Local cooks often use mountain trout, sea bream, grouper or mullet, but you can use sea trout, lingcod or sea bass with good results.

Yield Serves 6

Number Of Ingredients 9

5 tablespoons extra-virgin olive oil
1 small onion, minced
1 egg
3 tablespoons chopped fresh parsley
1 tablespoon anchovy paste
1/2 teaspoon minced fresh rosemary
1/2 teaspoon minced fresh thyme
1 1/2 cups coarse fresh white breadcrumbs
1 3 1/2-to 4-pound whole fish (such as sea bass), cleaned

Steps:

  • Heat 3 tablespoons oil in medium skillet over medium heat. Add onions and sauté until soft, about 10 minutes. Transfer to large bowl and cool. Add egg, 2 tablespoons parsley, anchovy paste, rosemary and thyme. Mix in 3/4 cup breadcrumbs. Season stuffing with pepper
  • Make two 1/2-inch-deep diagonal cuts on each side of fish, spacing cuts about 3 inches apart. Season fish cavity with salt and pepper. Spoon stuffing into cavity (do not pack tightly). Skewer opening closed.
  • Heat 1 tablespoon oil in heavy large skillet over medium heat. Add remaining 3/4 cup breadcrumbs; sauté until golden, about 6 minutes. Mix in 1 tablespoon parsley. Season topping with salt and pepper.
  • Prepare barbecue (medium heat). Brush grill with oil. Brush fish all over with 1 tablespoon oil. Season with salt. Place fish on grill and cook until fish is opaque in thickest part, turning once, about 25 minutes. Using metal spatula, transfer fish to platter. Remove skewers. Sprinkle fish with breadcrumb topping.

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