Whole Fish – Grilled
Whole fish wrapped in foil with onion and citrus, slow-cooked on the grill.
Recommended for: Snapper, Grouper, Triggerfish, Grunt (1-3 lb)
🥘 Ingredients
- 1 whole fish (1-3 lb), cleaned and scaled
- 1 onion, sliced
- Citrus (lemon, lime or orange), sliced
- Olive oil
- Butter
- Salt and pepper to taste
- Aluminum foil
👨🍳 Preparation
- 1
Rinse inside and outside of fish to remove excess scales, blood, or saltwater and pat dry with paper towel.
- 2
Heat grill to medium heat and allow to come to temperature.
- 3
Score fish with chef knife in X style, cutting the meat but not the bones.
- 4
Season the fish completely with salt and pepper.
- 5
Slice onion and citrus and stuff into cavity of fish. Optionally add butter.
- 6
Cut two pieces of aluminum foil (2x the length of the fish) and stack them. Put olive oil on foil and lay a bed of onion and citrus. Place stuffed fish onto bed and lay more citrus and onion on top with light olive oil. Wrap foil around fish so it is well sealed.
- 7
Place fish on medium heat grill and close lid. Flip fish every 3-5 minutes, cook for 10 minutes per pound of fish. Lower heat if fish is over 3 lbs.
- 8
Once fish is cooked, remove from grill and let rest in closed aluminum for 2-3 minutes. Open carefully to avoid burns from cooking liquid. Check that fish is properly cooked (bones will be clear). Add fresh butter and salt if needed.
