BBQ doesn’t always have to be steak, chicken or ribs–(I will try and explain that to Gordy), because tonight I will be grilling a whole fish. I am just plain tired of salmon, so I am off to my neighbourhood fish store City Fish to try something different. They always help me choose the freshest fish and will clean your purchases for you. So, if you’re hesitant to cook a whole fish, don’t worry! They’ll deal with the insides, scales, etc. that way you don’t have to. Now all I have to do is tell Gordy that he will be BBQing fish tonight and that the promise of a steak is in his future - because tomorrow night I am testing veggie burgers and the next night tofu. Shhh…
Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets. For prepping and how to prepare have a look at this post from Bon Appetite.
Makes 4 servings
- 4 whole fish – I used Spigola that I bought from City Fish, you can ask them to gut, remove fins and scales.
- 3/4 cup extra virgin olive oil
- 3 teaspoons grated lemon zest
- 8 large sprigs rinsed and dried fresh rosemary
- Kosher salt and freshly ground black pepper
- 1 whole lemons, each cut into thin slices
- 2 cloves of garlic, chopped
- 1 red chili chopped fine
- Prepare BBQ (we use a Webber Charcole BBQ). Make sure to oil your BBQ grate.
- Chop rosemary, garlic and red chill and zest lemons.
- For the marinade, combine the chopped rosemary, 1/2 cup oil, garlic, chili and lemon zest.
- Rinse the fish inside and out and pat dry with paper towels. Score fish, (see post from Bon Appetite).
- Sprinkle some salt and black pepper inside the cavity and over the surface of the fish
- Stuff the cavity of each fish with the lemon wedges and the marinade.
- Pour the rest of the oil all over the fish and use your hands to make sure the fish is well oiled.
- Place fish on the BBQ and grill until skin no longer sticks, 3-4 minutes. Using a metal spatula, carefully turn fish and grill until cooked through, about 3-4 more minutes.
- When cooked place on a platter and garnish with rosemary and lemons.