Choosing and prepping your fish for the grill
The initial step to preparing a delicious grilled seafood meal is selecting your fish. The great news is that you can choose nearly any fish you like, provided it fits on your grill and can be easily flipped. Some popular options among fish grillers include red snapper, branzino, sea bass, and Atlantic char (which is similar to salmon but smaller in size). Branzino, with its mild flavor, is particularly favored for grilling whole due to its minimal bones, making it very easy to enjoy. Red snapper is also a fantastic option if you're aiming for an impressive presentation, thanks to its vibrant pinkish-red color.
Regardless of the fish you select, it should be properly cleaned before cooking, which means it needs to be scaled, gutted, and gilled (as the gills can impart an unpleasant taste). Make a few horizontal cuts along the sides of the fish to allow for stuffing with herbs, spices, lemon wedges, and other flavor boosters. Alternatively, you can fill the cavity of the fish with your chosen aromatics. Be sure to season the exterior of the fish generously with salt and pepper, along with a good amount of oil. This will enhance the flavor of the skin, help it become extra crispy, create a lovely sear, and prevent the fish from sticking to the grill.
Tips for grilling your whole fish
Grilling a whole fish is generally a straightforward process with minimal potential for mishaps. The main challenge you might encounter is the skin adhering to the grill when you attempt to flip it. To avoid this issue, be sure to clean and oil the grill grates prior to cooking, and don’t forget to oil the fish as well. If, after a few minutes of cooking, you gently lift the fish and find it still sticking, allow it to cook a bit longer on that side. Once it’s nicely seared, it should come off the grill with ease.
Using a fish basket can simplify the flipping process and help keep your fish and any added aromatics intact. However, if you apply enough oil, a basket isn’t essential. Directly placing the fish on the grill is the best way to achieve those attractive grill marks.
Another popular method for grilling or smoking fish is to use a cedar plank. By placing your whole fish on a cedar plank or a suitable wood board for grilling, you can eliminate the hassle of flipping. While you won’t achieve the same level of char as you would with direct grilling, the fish will still take on a delightful smoky flavor. Just remember to properly prepare the cedar planks by soaking them in water for 30 minutes beforehand to prevent them from catching fire.
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