Whether a fish is grill-roasted by direct or indirect heat is a question of size. Most whole fish weigh less than 2 pounds and serve 1 or 2 people. Fish of this size can be grilled directly over the fire. When doing this, it is a good idea to make several slashes in the flesh on both sides down to the bone to help the flesh cook through evenly. Fish that are thicker than 2 inches and/or weigh more than 2 pounds should be cooked with indirect heat.

Prep: 5 minutes
Grill: About 15 minutes.

– Long-handled fish spatula
– Grill screen or fish-grilling basket.

Gas: Direct heat, medium (350°F)
Clean, oiled grate
Direct heat, medium ash
12-by-12-inch charcoal bed (about 3 dozen coals)
Clean, oiled grate on medium setting
Direct heat, medium ash
12-by-12-inch bed, 3 inches deep
Clean, oiled grate set 4 inches above the fire.

1 whole fish, about 1½ pounds, gutted and cleaned
¼ teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
Oil for coating grill screen or basket
½ lemon, cut into wedges.

1. Heat the grill as directed.
2. Scrape the dull side of a knife against the skin of the fish, running from tail to head, to remove excess moisture and fine scales. Cut 3 or 4 diagonal slices through the flesh of the fish on each side down to the bone. Season the fish inside and out with the salt and pepper, and rub the olive oil over the outside.
3. Oil the grill screen or fish basket liberally and put the fish on the screen or in the basket; place on the grill. Cover and cook until browned all over and an instant-read thermometer inserted into the thickest part of the fish registers 130°F, 7 to 8 minutes per side. If your grill has a temperature gauge, it should stay at around 375°F.
4. Serve the fish with the lemon wedges.


This entry was posted on Friday, March 30th, 2012 at 7:59 am and is filed under Mastering Roasts, Ribs and Other Slow Food BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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