Cooking a whole fish can feel very intimidating. What do you do with the bones and the eyes? How do you know if it is done? How do you serve it?
Fortunately for you, I have spent my summer perfecting my strategies for grilling a whole fish and I am passing this knowledge on to you, you lucky bitches. This is more about method than a normal recipe and can be applied to any whole fish.
So, why bother cooking a whole fish? First, it is simple! Once you get over your initial fear, cooking a whole fish is a pretty quick and relatively hands off endeavor. Unless you are catching the fish yourself, your fish monger will gut (remove the insides) and scale (remove the scales) for you. They will also trim the tail and fins. They will probably ask if you want to leave the head on. This is a personal preference but I always keep the head on because why even go through the trouble of cooking a whole fish if not for the beautiful display?
Types of Fish:
You can probably find a great selection of whole fish at your local fish monger and don't be afraid to ask what they recommend for the size party you have. Most larger grocery stores with fish counters will also sell whole fish and clean them for you. Popular types of fish to grill whole include red snapper, bluefish, sea bass, striped bass, trout, and rockfish. You can try a grouper but I personally think they are bit too ugly! Sorry! Try to pick a fish that is the correct size for the party you have, using the measure of about 1/2 pound of fish per person.
Herb Butter Stuffing:
I think the simplest way to do this is to stuff/ season your fish, grill, and you're done. My catch-all stuffing is mostly Mediterranean inspired with a few additions.
Ingredients (for a 2 pound fish)
1 stick of butter
2 lemons
Parsley
Cilantro
Mint
Really any other herbs you have lying around (this is a great place to use herb stems)
Gochujang (Korean red chili paste but you can sub chili powder)
2-3 tbsp sesame oil
3 cloves garlic
Ancho chili powder
Method:
In a bowl, combine the butter, herbs (roughly chopped), spices, garlic (minced), sesame oil, and the juice of one lemon. Do not be afraid to get in there with your hands and mush it all together
Slice the remaining lemon into rounds
Take your fish, gutted and scaled, and stuff about half of the butter mixture into the fish's cavity, long with three or four lemon rounds
Using the remaining butter, rub the outside of the fish with your mixture and then place remaining lemon rounds on top *if you have a fish cage, place your fish in it now*
Over medium-low heat on a charcoal grill cook for about 10-14 minutes total, flipping at halfway. You can tell it is done when a fork will easily flake the meat
Let the fish repose for 5-6 minutes before cutting
When ready to eat, cut a line up the belly of the fish, flipping it open like a book. From here, depending on the type of fish you used, you should be able to grab the spine with your fingers down by the tail and lift it all the way up, taking most of the little bones with you
Serve with lemon and maybe a simple salsa. With the bluefish below I made a salsa of tomatoes, peaches, onion, lime, and cilantro.
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