Best Whole Grilled Fiesta Fish Recipes

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GRILLED WHOLE FISH RECIPE



Grilled Whole Fish Recipe image

Smoky, tender and flavorful crispy bbq fish is easier than ever and even customizable. This recipe will teach you how to grill or bbq a whole fish at home.

Provided by Huy Vu

Categories     Main Course

Time 30m

Number Of Ingredients 11

2 lb rainbow trout (or other whole fish)
¾ tsp salt
¼ tsp pepper
1 tbsp garlic (minced)
1 lemon (sliced thinly and cut into wedges)
1 leek (sliced into ⅛ inch rounds)
1 scallion (cut into 2-inch pieces)
1 shallot (cut into thin slices)
2 rosemary sprigs
4 stalks parsley
vegetable oil

Steps:

  • As you choose your fish, pick fresh fish on ice at your grocery store. Choose fish with clear eyes (fish that have cloudy eyes are less fresh). If you can smell the fish, it should smell like the sea and not fishy. Have the fishmonger clean the fish, also removing the gills and tail.
  • Dry your fish with paper towels and use a knife to cut 3 slits on each side of the fish. Each slit is about 1 inch deep.
  • Add salt and pepper all over the fish (on the skin, slits, and inside of the cavity).
  • Add minced garlic in the cavity and the slits.
  • Add the lemon wedges and green onions in each of the slits and the cavity.
  • Finish stuffing the fish with leeks, scallions, shallots, rosemary, and parsley.
  • Use the soaked toothpicks to keep the stuffing inside the cavity.
  • Add a generous amount of vegetable oil all around the fish.
  • Heat your charcoal. I like to use natural chunk charcoal and fill about 50-60% of my chimney starter. This fills about 40-50% of my small charcoal grill with about 2-3 inches distance from coals to the fish.
  • Once your coals have a nice white coat from heating up, they're ready to pour onto the grill. If the coals aren't covered in white yet, they may not get hot enough on the grill and if you heat them for too long before pouring out, their life is shortened. Cover the grill for a few minutes so it warms up.
  • Scrub the grill grates on the top and bottom with a metal grill cleaner.
  • Whole fish directly on the grill: Place the fish directly onto the grill and sit tight (don't try to move the fish around before it crisps and cooks or you'll end up breaking the skin). Each side takes about 6-8 minutes with the lid covering the bbq. Once the first side crisps and is easier to lift, you can carefully turn it over. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished. Whole fish in foil: Wrap the fish with foil and place it onto the grill. Each side takes about 6-8 minutes with the lid covering the bbq. After about 7 minutes, carefully turn it over. Slightly open the packet and use a thermometer to check the fish. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished.
  • Serve the fish fresh off the grill with some rice and garlic noodles.

Nutrition Facts : Calories 200.7 kcal, Carbohydrate 5.23 g, Protein 31.65 g, Fat 5.37 g, SaturatedFat 1.12 g, Cholesterol 89.21 mg, Sodium 342.41 mg, Fiber 1.07 g, Sugar 1.42 g, ServingSize 1 serving

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.

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.

FILIPINO WHOLE GRILLED FISH WITH TOMATO-ONION SALSA



Filipino Whole Grilled Fish with Tomato-Onion Salsa image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 9

2 whole black sea bass or snapper (2 pounds each), gutted and scaled
10 ripe Campari or 5 plum tomatoes, diced (about 2 cups)
1 red onion, diced
2 scallions, chopped
2 tablespoons fish sauce
1 tablespoon soy sauce
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil, plus more for the grill
Juice of 1 lime

Steps:

  • Preheat a grill to 400˚ F to 450˚ F: For a gas grill, preheat to high; for charcoal, heat enough coals for medium-high heat, layering the coals at least halfway to the cooking grate. Trim the top and side fins of the fish using kitchen scissors. Score the skin on both sides with 3 or 4 long diagonal slits. Pat dry with paper towels and bring to room temperature, about 30 minutes.
  • Meanwhile, make the salsa: Stir together the tomatoes, red onion, scallions, fish sauce and soy sauce in a medium bowl. Reserve 1/2 cup in a separate bowl.
  • Season the cavity of each fish with salt and pepper, then evenly stuff with the reserved 1/2 cup salsa. Use a metal skewer to pin the cavity shut. Brush the outside of the fish with the olive oil and season generously with salt and pepper.
  • Lightly oil the grill grates. Grill the fish, turning once, until cooked through and the skin is slightly charred, 12 to 15 minutes per side. If the skin sticks a bit, carefully loosen with a metal spatula.
  • Transfer the fish to a platter and let rest 10 minutes. Stir the lime juice into the remaining salsa. Spoon some of the salsa over the fish; serve the rest on the side.

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

SALT CRUSTED WHOLE FISH



Salt Crusted Whole Fish image

Provided by Guy Fieri

Time 35m

Yield 2 servings

Number Of Ingredients 12

3 egg whites
2 cups sea salt
2 cups all-purpose flour
3 tablespoons chopped Italian parsley, divided
1/2 cup water
1 (2 1/2-pound) fresh whole white fish, such as striped bass
2 tablespoons julienned sun-dried tomatoes
1 tablespoon chopped kalamata olives
2 tablespoons chopped artichoke hearts
2 slices lemon, sliced in half, plus more for garnish
1 tablespoon minced garlic
1/2 teaspoon freshly cracked black pepper

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper, trimmed to extend 3-inches in diameter around outside of the fish.
  • In a medium bowl, combine the egg whites, sea salt, flour, 2 tablespoons of the parsley and 1/2 cup of water. Mix with your hands until a thick paste forms.
  • Fill the cavity of the fish with the sun-dried tomatoes, olives, artichoke hearts and lemon slices. Rub the exterior of the fish with the garlic, then sprinkle with the remaining 1 tablespoon of parsley and freshly ground black pepper
  • Put the fish on the parchment lined baking sheet. Mound the salt paste evenly over the entire fish. Press the mixture firmly down to the baking sheet, being careful to seal any cracks.
  • Bake the fish until the crust is golden brown and very firm, about 18 to 20 minutes.
  • Slide the parchment and fish onto serving platter or cutting board and crack the crust with a handle of a large knife. Slide a spoon under the top fillet, over the spine, and lift it to a serving platter. Turn over and repeat. Garnish with lemon slices and serve immediately.

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



Grilled Whole Mediterranean Fish with Aged Sherry-Vinegar-Tarragon Vinaigrette image

Provided by Bobby Flay

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

2 whole fish such as Orata, Branzino, scaled and gutted
Olive oil
Kosher salt and freshly ground pepper
1 large orange cut into thin slices
1 bunch tarragon
1 bunch parsley
Sherry Vinegar-Tarragon Vinaigrette, recipe follows
1/4 cup aged sherry vinegar
1 small shallot, chopped
2 teaspoons Dijon mustard
3 tablespoons chopped fresh tarragon
Salt and freshly ground pepper
1/2 cup Spanish olive oil

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.

Nutrition Facts : Calories 473 calorie, Fat 32 grams, SaturatedFat 5 grams, Cholesterol 93 milligrams, Sodium 430 milligrams, Carbohydrate 3 grams, Protein 42 grams, Sugar 1 grams

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