Grilling Whole Fish
A whole fish brings an entire table together. Once you master the timing of the skin's release, you will find that grilling a whole snapper or branzino is faster and more forgiving than messing with fillets.
Commit to the release.
Do not poke, prod, or attempt to flip the fish until it gives way easily. If the skin is holding on, it needs another minute.
- Heavy-duty charcoal or gas grill
- Wire grill brush
- Long-handled offset spatula
- Paper towels
What goes in.
- 1 wholesnapper or branzino (about 1.5 lb), scaled and gutted
- 2 tbspneutral oil, like grapeseed or canola
- 1 tspkosher salt
- 3 sprigsfresh thyme or parsley
- 2 sliceslemon
The Paper Towel Test
Before the fish hits the grates, ensure the skin is bone-dry by patting it down with paper towels. Wet skin steams and adheres to the metal; dry skin sears and crisps.
The method.
Prep the cavity
Stuff the belly with lemon slices and herbs. Trussing is optional, but simple incisions across the thickest part of the side help the fish cook evenly.
Oil the fish
Rub the exterior generously with oil. Ensure the fins and tail are coated so they do not char into brittle shards.
Clean and season the grates
Get the grill to medium-high heat. Scrub the grates until they shine, then use a folded paper towel dipped in oil held by tongs to wipe the grates five or six times.
The first sear
Lay the fish diagonally across the grates. Close the lid and walk away for 6 to 8 minutes. Do not touch it.
The flip
Gently slide a long spatula under the backbone. If it resists, wait 60 seconds. Flip once, then grill for another 5 to 7 minutes until the internal temperature reaches 135°F.
Other turns to take.
Thai-Style
Score the skin deeply and rub with a paste of minced lemongrass, ginger, and bird's eye chili before grilling.
Citrus-Heavy
Place a bed of thinly sliced oranges or limes directly on the grill grates and set the fish on top of the fruit to steam from below.
When it doesn't go to plan.
Keep the head on; it acts as a heat shield and keeps the flesh near the collar moist.
If using a charcoal grill, push the coals to one side to create a safety zone if the flare-ups get too aggressive.
Let the fish rest for 5 minutes on a platter before serving; this allows the juices to stabilize.
The ones that keep coming up.
How do I know when it is actually cooked through?
The eye of the fish turns opaque white, and the dorsal fin should pull out of the back with almost zero resistance.
Can I use a grill basket?
Yes, it makes flipping easier, but oil the basket interior just as thoroughly as you would the grates to avoid sticking.
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