Basic Recipe Large Whole Fish
|Whole fish||8 Pound, cleaned, scaled and head removed, if desired (1 piece)|
|Lemon||1 , sliced|
|Onion||1 , sliced|
Wipe fish with damp cloth, inside body cavity and outside.
Sprinkle with salt and pepper inside cavity; tuck in lemon and onion slices and several sprigs of parsley.
Cut a piece of heavy-duty foil which, when doubled, fits exactly against one side of fish from head to tail to provide two layers of protection and support.
Fold foil and press smoothly to fish.
If desired, insert a meat thermometer into thickest portion of fish (but not touching dorsal fin).
Bank about 20 glowing coals on each side of fire grill; place grill 4 to 6 inches above coals.
Place fish, foil-side-down, on grill directly over space between coals.
Arrange a wad of foil under tail to support it and protect it slightly from heat.
Cover barbecue and adjust dampers according to manufacturer's directions.
Allow 10 minutes cooking time per 1-inch thickness of fish, measured in thickest portion.
At the end of that time (30 minutes for a 3-inch-thick fish, for example), lift cover or foil and test for doneness.
Thermometer should register 120° and fish should flake readily when prodded in thickest portion with a fork.
When fish is done, hold a warm serving platter close to grill; slide a wide metal spatula carefully under foil-lined fish and ease onto platter.
Lift off top layer of skin, if desired.
Cut down directly to backbone, slide a wide spatula between flesh and ribs, and lift off each serving.
When top half has been served, lift and remove backbone and cut down to skin to serve remaining half (be careful not to catch foil lining)