Grilled Whole Fish
|Lemon parsley butter/Mustard butter||1 Tablespoon|
|Whole fish||3 1⁄2 Pound, cleaned, scaled|
|Thyme sprigs/2 to 3 teaspoons dried leaf thyme||15|
|Vegetable oil||2 Tablespoon|
Prepare Lemon-Parsley Butter or Mustard Butter; set aside.
Preheat grill; grease rack or a hinged wire basket.
Remove head and tail from fish, if desired.
Rinse fish inside and out; pat dry with paper towels.
Season inside and out with salt and pepper.
Place thyme sprigs or sprinkle dried thyme inside seasoned fish.
Generously rub outside of fish with oil.
Cook fish on rack or in hinged wire basket.
To cook on grill, tear off 2 (12-inch) strips heavy foil.
Fold each strip in half lengthwise, 4 times.
Grease one side of strips.
Place 1 strip under each end of fish.
Fold strips around fish, twisting at belly to make handles for turning fish.
Place fish on greased rack, 4 to 6 inches above hot coals or high heat.
To cook fish in a hinged wire basket, place fish in greased basket.
Basket has legs; therefore, regular wire rack may be removed from grill.
Place basket so fish is 4 inches above hot coals.
Cover barbecue with lid or foil; cut 2 slits in center of foil for vents.
Or, cover fish with a tent of heavy foil.
Grill 5 to 8 minutes; remove lid or foil covering.
Wearing oven mitts, turn fish by grasping twisted portions of foil bands.
If fish is in metal basket, turn basket over.
Cover and cook 5 to 8 minutes longer or until fish tests done.
Place cooked fish on a platter.
Remove foil bands, if used.