Grilling fish isn’t hard as long as you coat the skin with olive oil and cook on a preheated seasoned BBQ. This recipe can be used for charcoal, gas and pellet cooking and even in an oven indoors. I haven’t used foil but you can until you‘re brave enough to cook directly on the grill grate. This is a simple and delicious recipe the whole family will love. I’ve used Murray River Salt because it’s not over powering. It compliments seafood perfectly. Enjoy!
BBQ Whole Fish Recipe
1-1.5kg whole white fleshed fish, cleaned
1/4 cup extra virgin olive oil (+ extra for basting)
1 tbs Murray River Pink Salt
1 lemon, sliced (+ extra for basting)
2-3 garlic cloves, crushed
1 tbs dried oregano
handful of fresh parsley
- Make 2 slits in the thickest part of the body. Then coat the whole fish in olive oil and sprinkle a generous amount of dried oregano and Murray River Pink Salt. Stuff the cavity with a bunch of fresh parsley (or any herbs of your choice), sliced lemons and the crushed garlic cloves.
- Prepare a charcoal BBQ for indirect grilling at a moderate heat. You’ll be cooking the fish over direct heat but the indirect set up allows for more control, as you can move the fish away from the flames fast. Before placing the fish on the grill, make a 1/2 cup mixture of olive oil and lemon juice to set aside until needed.
- Cook the fish over direct heat for 15-20 minutes a side brushing with lemon/oil mixture every 5 minutes. The fish will be ready when it flakes easily and is no longer translucent.
Serve on a bed of Rocket lettuce drizzled with extra virgin olive oil and lemon juice.
- The fish can be prepared ahead of time, minimum of 30 mins or overnight.
- How to choose fresh fish. See this blog - Choosing Fish.
Be sure to tag me on Instagram - Come Grill With Me if you use this recipe so I can check it out. Love, Irene XO