Grilled Whole Fish
A smoky, spice-rubbed whole fish grilled to perfection with charred, crispy skin and tender, flaky meat. This impressive yet simple dish is perfect for a weekend cookout.
- Total time
- 40 min
- Servings
- 2
- Calories
- 450
- Protein
- 40g
Ingredients
- 1.5 lb whole fish (such as sea bass or snapper), cleaned and scaled
- 2 lime
- 3 garlic cloves, minced
- 3 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Pat the 1.5 lb whole fish dry with paper towels. With a sharp knife, score the fish 3-4 times on each side, cutting down to the bone.
- 2
In a small bowl, mix the juice of 1 lime, 3 minced garlic cloves, 3 tbsp olive oil, 1 tsp smoked paprika, 1 tsp ground cumin, 1 tsp salt, and 0.5 tsp black pepper to make a marinade.
- 3
Rub the marinade all over the fish, working it into the scores and the cavity. Let it sit at room temperature for 20 minutes while you preheat the grill.
- 4
Preheat a gas or charcoal grill to medium-high heat (about 400°F). Oil the grates well to prevent sticking.
- 5
Place the fish on the grill and cook for 6-8 minutes per side, until the skin is charred and crispy and the flesh flakes easily with a fork. Use a spatula to carefully flip.
- 6
Transfer the grilled fish to a platter. Squeeze the remaining lime over the top and let it rest for 5 minutes before serving.
- 7
Serve whole, letting everyone pull off pieces of the tender, smoky fish.
Tools you’ll need
- Grill
- Sharp knife
- Small bowl
- Tongs or spatula
- Platter
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
