Season the fish well and stuff with fresh leaves of parsley, fennel or dill. Both had about twenty baby fish in the bellies. Ben: I have oiled and salted whole fish on the grill for 25 years, always with good results. I have cut my hand on rock cod dorsal fins before. How to cook fish on the BBQ By JamieOliver.com • June 15, 2017 • In Fish , How to , Outdoor dining , Recipe Roundup There are all sorts of clever tricks to achieve perfect fish on the barbecue – we’re talking melt-in-the-mouth flakes with a gorgeous smoky flavour and perfectly crispy skin. Size. You mentioned that you often cook yellow perch whole. You will have to flip the fish on the grill, so I generally won’t grill a whole … A general rule is a fish will need 10 minutes per inch of thickness. They said that this tends to draw out the moisture in the fish during the grilling process. I've tested it both ways, and the answer is that it's up to you, because you won't go wrong with a fish basket, but you also don't need one to grill a fish successfully. 1.5lb South Florida mangrove snapper with some ground fennel seed and lemon slices in the cavity came out perfect. Krystal: You really don’t need a scaler, although you can buy one at your local sporting goods store. To turn the fish, have your tongs in your "off" hand and a big spatula in your good hand. Did this with a few black rockfish and a kelp greenling. Generally speaking, though, I wait until it looks like the skin has browned nicely before attempting to turn it. because in summer, basil feels right. Whole Grilled Fish With Olive-Tomato Compote, Crisp-Skinned Spatchcocked (Butterflied) Roast Turkey With Gravy, The Ultimate Homemade Green Bean Casserole, Herb-Rubbed Crisp-Skinned Butterflied Roast Turkey. Mitch: I’d grill it over lower heat for longer, to let it cook without the outside burning to a crisp. Still, as long as you know a few key tricks, you shouldn't have any trouble. Stuffed them with lemons and herbs. If the fish are small enough to fit into a wok, I crispy fry them, Asian style.But summer is for grilling. Can you grill Talapia the same way (whole fish)? Have the fish cleaned and scaled at the fish counter. I am going to grille a 3lb – 18″, Yellow Pike over charcoal this evening. The same crisp skin and juicy meat as our classic recipe, but with a flavor-packed herb butter to coat it. Next, it's just a matter of waiting for it to cook through. Primarily bass-like fish that have substantial skeletons and relatively thick skins. A neighbor just brought me two red tailed Perch. I am a chef, author, and yes, hunter, angler, gardener, forager and cook. Any whole fish will do, but you generally want them less than about 20 inches long. Plus, it's usually cheaper, even after you've accounted for the weight of the bones and head. Today marks the final phase in my quest to get more people to cook whole fish at home—at least for now... Bwahahahahahahahahaha! Grilling whole fish is really intimidating to me though!! Since whole fish are wrapped in foil before cooking, you don't have to worry about finding a fish with firm flesh. Grill a bit longer than you think. I have a recipe for this method, using porgies and oregano oil, in my first cookbook, Hunt, Gather, Cook: Finding the Forgotten Feast. Thank you. Once the fish is ready -- check by making sure the meat closest to the bone in the slash that is closest to the head of the fish is fully cooked -- put it on a platter and serve, with a sauce or not. Make more slashes closer to the head, where the fish is thicker, than toward the tail, which cooks first. I find they add a little more protection to the fish and make it easier to grill. I also position the dorsal (back) side of the fish closer to the hot coals, since that's the thicker part of the fish and will take the longest to cook. Hi there; Why “scaled” fish ? Subscribe to our newsletter to get the latest recipes and tips! By black and olive, are you talking the mid-water black and green “bass” or bombers; technically yellowtail and dusky rockfish? Grilling fish can be tricky because it tends to stick to the grill. All products linked here have been independently selected by our editors. The beauty of cooking whole fish is that it's one of the easiest things to do in the world. Some options I like: small striped bass (pictured above), Pacific rockfish, Atlantic black seabass, small snapper or freshwater bass, porgies, small carp, small drum, croakers, speckled sea trout, yellow perch, pompano, triggerfish, trout, even pink salmon. Then I rub the whole thing down with oil, once again to help prevent sticking. Thanks! … Salting a long time beforehand will pull moisture from the fish, but it will also season it and tighten up delicate fish, too. Stunningly crisp skin, perfectly cooked breast and leg, and a flavorful gravy in one fell swoop. Generally speaking, I find that starting out over the higher-heat area of the grill is better for whole fish, since, just like in a skillet, the fish's skin is less likely to stick to a very hot surface. Video: Natalie Holt]. Slightly overcooked grilled fish is better than undercooked; this is opposite of most indoor cooking. Then I rub the whole thing down with oil, once again to help prevent sticking. But it's also one more piece of equipment to buy, store, and clean. Wipe down the grill with the oily towel and them immediately lay the fish down on the grill grates. Another decent option, especially for fish with thick or nasty skins, like triggerfish…. Most people try to turn a fish on the grill with a spatula, but that's asking for trouble: You have to slide the spatula under the fish, and if the fish is sticking at all, you're not going to find out until you've shredded the thing. You are doing this to open the interior of the fish to the heat, so it will cook evenly. But I intend on eating the skin, so that’s why I scale most fish. We may earn a commission on purchases, as described in our affiliate policy. Once the fish is flipped, let it cook for another 5 to 10 minutes. Best, “chip”, you’ll ever eat! ), to prevent the fish from sticking to the grill. I was watching the food channel a week ago and they said never salt or oil the whole fish. Some HTML is OK: link, strong, em. Grilling is one of the tastiest ways to cook a whole fish, and it's easy once you know a few tricks. Grilled whole fish is something I do a lot, and it’s easy to do, once you know a few tips and tricks. I know the the technique, still never do it. In the photo above, you'll notice that I set the fish at a 45° angle to the grill grate. I am an avid perch fisherman and we always filet them (even the small ones). You could use any herb you want. That dry, intense grill heat does wonders for the skin, making it crisp and crackly. Step 2: Set the Fish on the Grill. As for serving, you can eat the fish as is, with just a squeeze of lemon and/or a drizzle of olive oil. When not working on, thinking about, cooking and eating food, he blows off steam (and calories) as an instructor of capoeira, the Afro-Brazilian martial art. Awesome fish. That's a habit held over from my restaurant days—it's the secret to getting nice crosshatch grill marks on the fish, assuming you then rotate it 90° to complete the crosshatching. Here are some tips on making whole grilled fish. Make sure the fish is scaled and gutted and the fins have been removed. It's also one of the best ways of guaranteeing you get a fresh fish, since the signs of freshness are much more apparent on a whole fish than they are on a fillet. (I am serious, try a crispy tail fin and tell me I’m crazy. I’ve never heard of this in my life! The basket can also take up additional space on the grill, so if you're trying to cook more than one thing at a time, it can eat up some valuable grill-grate real estate. Daniel cooked for years in some of New York's top American, Italian and French restaurants - starting at the age of 13, when he began staging at the legendary restaurant Chanterelle. If it resists, stop trying, and let it cook longer until the skin releases. Several reasons. By inserting the tines down through the grill grate, you can attempt to lift the fish from below. 1 whole Blue Cod 1kg, scaled and gutted Salt 1 lemon, sliced 2 Tbsp garlic, minced 2 Tbsp ginger, minced ½ cup (120g) butter, cubed ½ cup low salt soy sauce 2 Tbsp white vinegar 1/4 cup water 2 Tbsp sesame oil 3 Tbsp Barker's Red Pepper & Chilli Jelly Salt and pepper (optional) Garnish. Or you can serve it with a condiment, like this olive-and-tomato compote I whipped up. Once I've determined that the fish is ready to roll, I position a spatula on the far side to catch it, then complete the turn.