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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
  Lemon wedges 6
  Salt To Taste
  Pepper To Taste

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.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1656 Calories from Fat 564

% Daily Value*

Total Fat 63 g97.2%

Saturated Fat 4.1 g20.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 400.3 mg16.7%

Total Carbohydrates 12 g4.1%

Dietary Fiber 6.2 g24.7%

Sugars 0 g

Protein 248 g496.5%

Vitamin A 410.4% Vitamin C 133.1%

Calcium 389.4% Iron 436.4%

*Based on a 2000 Calorie diet

Grilled Whole Fish Recipe