Grilling a whole fish always intimidated me some! How to do it, what to do once its cooked?! Come to find out its a heck of a lot easier than one would think!! As a kid we fished all the time!! I can remember getting on my bike, heading to the bait shop and riding down to Lake Michigan with my fishing pool across my handle bars and my worms swinging in a bag!! I would fish everyday in the summer, catching little sunfish or as we called them pan fish. I then helped my mom clean them up and she would cook them as a side for dinner! The key there is she always cooked them!! Now its my turn….here is what I did:
Grilled Whole Fish
Prep Time: 10 min
Grill Time: About 4 minutes per side
Ingredients:
- Tin Foil
- Olive Oil
- Butter
- Whole Fish (I used a whole Rainbow Trout, but choose what you like, if you can get local go for it!! Or catch one your self!)
- Salt & Pepper
- Lemon
Start by drizzling olive oil on the tin foil, this will prevent the fish from sticking to the foil. Place your fish on the foil. (If you got your fish from the market then its already been scaled and gutted, if you catch your self, clean properly before cooking) Place chucks of butter inside the cavity if the fish. Sprinkle salt and pepper inside and out, and squeeze lemon juice instead the fish and over the skin. Drizzle a little more oil over the top of the fish and loosely cover with tinfoil making a little packet with some room for steam to escape.
Grill your fish on a medium high grill for about 4 minutes per side! To serve, remove head and bones. This is tons easier to do that you may think!! First make a small cut that will loosen the head of the fish, grasp the head and pull the backbone from the inside of the open cavity of the fish. It should come out as all one piece leaving the flesh of the fish inside. You may still have to remove some bones before your serve. Serve fish with a sautéed veggie!! I really like asparagus with fish!!
Good Luck and Enjoy!!!
