Name: How to Cook Whole Fish on the Grill
Prep time: 5 min
Cook time: 16 min
Total time: 21 min
Yield: 2
Ingredients: 2 lb whole fish (Source: 1 1/4-2 lb. whole fish; upper source range endpoint used for shopping.); 2 Tablespoons olive oil (Source: 1-2 Tablespoons olive oil; upper source range endpoint used for shopping.); As Needed Salt (Source seasoning: Salt & freshly ground pepper (to taste)); As Needed Black pepper (Source seasoning: Salt & freshly ground pepper (to taste)); 2 each garlic cloves (Source: 2 garlic cloves); 1/2 each lemon (sliced into discs) (Source: 1/2 lemon (sliced into discs)); 2 sprigs thyme (Source: 1-2 sprigs thyme; upper source range endpoint used for shopping.)

Get to know the ingredients

whole fish

In the method: Remove your fish from the fridge and let it stand at room temperature for 20 minutes.

garlic cloves

In the method: Stuff the cavity of the fish with the lemon discs, garlic cloves, and thyme sprigs.

lemon (sliced into discs)

In the method: Stuff the cavity of the fish with the lemon discs, garlic cloves, and thyme sprigs.

Let’s make it

Choose your servings, then check things off as you go.

Servings

Original recipe: Serves 2. Original quantities shown.

Estimating…

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2 lb whole fish
Ingredient note
Source: 1 1/4-2 lb. whole fish; upper source range endpoint used for shopping.
2 Tablespoons olive oil
Ingredient note
Source: 1-2 Tablespoons olive oil; upper source range endpoint used for shopping.
As Needed Salt
Ingredient note
Source seasoning: Salt & freshly ground pepper (to taste)
As Needed Black pepper
Ingredient note
Source seasoning: Salt & freshly ground pepper (to taste)
2 each garlic cloves
Ingredient note
Source: 2 garlic cloves
1/2 each lemon (sliced into discs)
Ingredient note
Source: 1/2 lemon (sliced into discs)
2 sprigs thyme
Ingredient note
Source: 1-2 sprigs thyme; upper source range endpoint used for shopping.

How to make it

0 of 5 steps complete

Remove your fish from the fridge and let it stand at room temperature for 20 minutes. Rinse and pat dry with paper towels.
Lightly drizzle the fish all over with the olive oil and season generously, inside and out, with the salt & freshly ground pepper. To properly season meat, don't get your hand too close when sprinkling seasoning on - if you pull your hand back a bit and sprinkle salt from a little higher up you will get more even coverage. Stuff the cavity of the fish with the lemon discs, garlic cloves, and thyme sprigs.
Preheat the grill to medium-high heat and use tongs to brush the cleaned, preheated grill grates with an oil drenched paper towel.
Carefully transfer the fish to the grill so the aromatics don't fall out and grill for 8-10 minutes over medium-high heat. Don't attempt to move the fish. When the first side is done, it will be lightly charred on the bottom and the skin will release easily from the grate. Flip the fish over and and grill until cooked through and the flesh is white throughout, about another 8-10 minutes.
Carefully remove the fish from the grill and place on a platter to serve.

Make room for How to Cook Whole Fish on the Grill

Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.

The last little job

Finish as directed

Carefully remove the fish from the grill and place on a platter to serve.

A little more help as you go

Include the drying step

Pat the ingredient dry where the method directs.

A few questions you might have

What should I prepare first?

Set out the grill. Start with this step: Remove your fish from the fridge and let it stand at room temperature for 20 minutes.

Which preparation step should I plan for?

Turn or stir the food at the point specified in the method.

What check should I look for as it cooks?

Flip the fish over and and grill until cooked through and the flesh is white throughout, about another 8-10 minutes.

Is there another preparation step to plan for?

Pat the ingredient dry where the method directs.

Additional recipe notes

Alternatively, you could cook this in a pan over medium-high heat with 2 tablespoons of olive oil. Sear skin side up for 3-4 minutes until lightly browned, then flip and cook until the fish flakes easily with a fork, 3-4 minutes more. Drizzle with a little lemon juice, if desired. Atlantic Char, Branzino, Red Snapper or Sea Bass are all good options for this approach. And you could easily swap out lemons for slices of lime or orange and thyme for cilantro or marjoram or parsley.

How to Cook Whole Fish on the Grill

1. Remember the turn or stir

2. Prepare the grill

3. Prepare the finishing addition