GRILLED WHOLE TROUT RECIPE BY TASTY
Here's what you need: whole trouts, kosher salt, freshly ground black pepper, lemons, scallion, ginger, fresh cilantro, olive oil, cooking twines
Provided by Claire Nolan
Categories Lunch
Time 30m
Yield 4 servings
Number Of Ingredients 9
Steps:
- On a cutting board, pat the trout dry with paper towels, making sure to get inside the cavity.
- 2, Generously season the fish with salt and pepper on all sides, including the cavity.
- Stuff the lemon slices, scallions, ginger, and cilantro in the cavity of each fish.
- Slip 2 pieces of kitchen twine under each trout and tie to secure the filling inside.
- Brush both sides of the fish generously with olive oil.
- Preheat the grill to 350˚F (180˚C).
- Dip a paper towel in olive oil and generously rub over the grates of the grill. Place the trout over indirect heat and close the lid. Grill for 6 minutes. Carefully flip the fish over and continue grilling with the lid closed for 6 minutes, until cooked through.
- Cut the twine off the fish. To remove the bones, take the filling out of the cavity and gently nudge the fish apart. The bones will begin to separate from the flesh. Run your fingers along the bones to loosen, then lift the tail straight up to remove the bones and head, leaving the clean fillets behind.
- Enjoy!
Nutrition Facts : Calories 87 calories, Carbohydrate 6 grams, Fat 7 grams, Fiber 1 gram, Protein 1 gram, Sugar 1 gram
GRILLED WHOLE FISH RECIPE
Smoky, tender and flavorful crispy bbq fish is easier than ever and even customizable. This recipe will teach you how to grill or bbq a whole fish at home.
Provided by Huy Vu
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- As you choose your fish, pick fresh fish on ice at your grocery store. Choose fish with clear eyes (fish that have cloudy eyes are less fresh). If you can smell the fish, it should smell like the sea and not fishy. Have the fishmonger clean the fish, also removing the gills and tail.
- Dry your fish with paper towels and use a knife to cut 3 slits on each side of the fish. Each slit is about 1 inch deep.
- Add salt and pepper all over the fish (on the skin, slits, and inside of the cavity).
- Add minced garlic in the cavity and the slits.
- Add the lemon wedges and green onions in each of the slits and the cavity.
- Finish stuffing the fish with leeks, scallions, shallots, rosemary, and parsley.
- Use the soaked toothpicks to keep the stuffing inside the cavity.
- Add a generous amount of vegetable oil all around the fish.
- Heat your charcoal. I like to use natural chunk charcoal and fill about 50-60% of my chimney starter. This fills about 40-50% of my small charcoal grill with about 2-3 inches distance from coals to the fish.
- Once your coals have a nice white coat from heating up, they're ready to pour onto the grill. If the coals aren't covered in white yet, they may not get hot enough on the grill and if you heat them for too long before pouring out, their life is shortened. Cover the grill for a few minutes so it warms up.
- Scrub the grill grates on the top and bottom with a metal grill cleaner.
- Whole fish directly on the grill: Place the fish directly onto the grill and sit tight (don't try to move the fish around before it crisps and cooks or you'll end up breaking the skin). Each side takes about 6-8 minutes with the lid covering the bbq. Once the first side crisps and is easier to lift, you can carefully turn it over. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished. Whole fish in foil: Wrap the fish with foil and place it onto the grill. Each side takes about 6-8 minutes with the lid covering the bbq. After about 7 minutes, carefully turn it over. Slightly open the packet and use a thermometer to check the fish. Once the whole fish registers with an internal temperature of about 145°F or the meat is firm and opaque, then it's finished.
- Serve the fish fresh off the grill with some rice and garlic noodles.
Nutrition Facts : Calories 200.7 kcal, Carbohydrate 5.23 g, Protein 31.65 g, Fat 5.37 g, SaturatedFat 1.12 g, Cholesterol 89.21 mg, Sodium 342.41 mg, Fiber 1.07 g, Sugar 1.42 g, ServingSize 1 serving
EASY GRILLED WHOLE FISH RECIPE BY TASTY
Here's what you need: whole fish, salt, pepper, lemon, parsley
Provided by Tasty
Categories Dinner
Time 30m
Yield 5 pieces
Number Of Ingredients 5
Steps:
- Rinse fish inside and out with cold water, pat dry with paper towel.
- Stuff cavity with salt, pepper, lemon, parsley, or any favorite herbs or spices.
- Drizzle skin with olive oil. Place in a loose pouch of heavy duty aluminum foil and splash with white wine. Roll the foil shut so that liquid or air can't escape but leave a space between the top of the fish and the top of the foil pouch.
- Cook on medium-high grill for 12-18 minutes depending on size of the fish.
- Enjoy!
Nutrition Facts : Calories 28 calories, Carbohydrate 0 grams, Fat 0 grams, Fiber 0 grams, Protein 6 grams, Sugar 0 grams
GRILLED WHOLE FISH
Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.
Provided by Martha Stewart
Categories Food & Cooking Main Dish Recipes
Time 50m
Yield Serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
- Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
- Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
- Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
- Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
- Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
- Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
- Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.
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