Stuffing and Grilling a Whole Fish
- Minced garlic with rosemary
- Orange slices and paprika
- Lime slices and cumin
- Sliced green onion and tamari
- Sliced red onion and basil
- Minced garlic mashed with butter
Try serving with 2 Tomato & Coriander (Cilantro) Salsa:
- 2 Beefsteak Tomatoes, de-seeded and finely chopped,
- 2 Medium Red Onions, finely chopped,
- Juice of 2 Limes,
- 2 Tbsp Honey,
- 2 Tbsp Fresh Coriander/Cilantro, chopped,
- Salt & Pepper.
Mix all the ingredients together and serve.
If you are using fillets that still have the skin on, you can simply cook these skin side down on a lightly oiled grill. The skin will be easy to remove when the fish is cooked.
Another way to test for doneness is to stick a small metal skewer into the thickest part of the fish for about 10 seconds and then touch the end of the skewer. If it is still cool, the fish isn’t cooked enough; if it is warm (but not hot) the fish should be just right.
An alternative method of flavoring:
- A. Melt 1-2 sticks (depending on how much fish you have) of unsalted butter
- B. Add two cloves of garlic and one half diced onion
- C. Add your favorite season-all and some fresh cracked pepper
- D. Saute until flavors have blended.
To add a light smoke flavor to your fish, you may want to consider Golden Alder chips or chunks for white fish or Norther White Cedar for salmon. For charcoal, toss a handful of chips directly on the coals just before adding the fish. For gas grills, place chunks on grilling surface. When they start to smoke, add the fish.
Use wood planks, skewers, or baskets if you want to avoid flipping.