So I want to grill a whole fish
I am going to order a cleaned and scaled sea bass or grouper and plan to grill it whole. I was going to stuff the cavity with fennel fronds, whole scallions, lemon slices, S&P. Do I need to do anything else to it beyond throwing it on a well heated grill? Like oil it or line the grill with foil, or both? For a 3 pound fish, how long should I cook it? TIA!
You've pretty much got it. I like to cut small slits on the outside of the fish, and also rub oil on the outside (canola is fine for this).
I tend to cook directly on the grill grate. If it is hot, the fish tends not to stick. if you are worried about sticking, though, use a fish basket. I tend not to put foil down since part of the reason for grilling is getting the smoke into the food. Even on a gas grill, you want food drippings to fall into the grill, and create smoke that rises back up.
Regarding grilling time, don't go by weight. Go by thickness. A *very* general rule of thumb is 10 minutes per inch (measured at the thickest part of the fish). This rule of thumb was supposedly developed and tested by the Canadian Dept of Fisheries.
Now, clearly, actual cooking time depends on the shape of the fish, the heat level, the cooking medium, the air temp, and of course your own personal taste. Use the above rule of thumb as a guide, or starting point, if you will. You can also gently press the fish to get an idea about its firmness. If you make slits in the skin, you'll clearly see inside the fish if it is done. You learn by experimentation.
Unfortunately the best way to check for doneness is to poke a fork into it. I don't like to do this. Mostly I have a feel for when it's done. I've grilled enough fish in my days. 10 min's per inch is pretty good and don't worry about pulling it 2 minutes early or something like that. Immediately wrap in foil and let sit around 10 minutes. You should be rewarded with a very moist, juicy and flavourfull fish.
Other than serving it as is, with leftovers (Especially grouper, should there be any) you can make a po' boy. Basically it's a sub or hero with a Cajun tartar sauce (Or chipotle mayo) lettuce, tomato and slivered onion. Tasty like you wouldn't believe.
When I grill a whole fish, I like to do as little to it as possible. A coating of olive oil, some salt and pepper and maybe (just maybe) some lemon slices inside the fish. If it's a good, fresh, flavourful fish it doesn't need anything else. Then I sandwich it between two cake-cooling racks so that I can place it on the grill and actually close the lid. Those fish baskets all have long handles that stick out and prevent the lid from closing properly. Turning the fish over to do both sides is a simple matter of grasping both racks (with heavy mitts) and flipping it over.
To see if the fish is done, I usually cut a slit into the thickest part of the flesh right near the spine. If it's flaky there, it's done. No one will see the cut, especially if you're cutting it to serve anyway.
I'm intrigued by the idea of using two cake racks instead of a fish basket. We don't use our basket for exactly the reason you mention - the handle sticks out too far. But how do you handle the two cake racks? Do you tie them together so it's a single unit? If they're separate I can imagine having a hard time getting them plus the fish off a hot grate.
First I oil the fish well - and usually spray the first rack (the one that will be on the bottom) with Pam. Place fish, prepared however you like, onto the Pammed rack and place the whole thing onto your BBQ grill to cook the first side. When you want to turn the fish over, Pam the second rack, brush the top of the fish with oil and place the rack on top of the oiled fish. Using heavy mitts, take hold of the two racks, sandwiching the fish securely in between, and just flip over. You can lift off the rack that is now on top of the fish if you want. That's pretty much it.
You don't have to keep the fish trapped inside of any rack contraption. You just use the two racks to facilitate the turning-over process. Works for me.
did similar meal the other night (thread below) and my fish stuck like the dickens to the grates, even with a well heated grill and oil on the outside. although the fish was unbelievable i will definitely use a fish basket next time.
i would love to hear how long a 3-pounder takes because i plan on lots of grilled whole fish this summer.
while other people like to oil the fish itself, i think it works better to oil the grill grate. the grill is clean of course, and i heat it up, and just before i put the fish on, i use a sponge or towel to quickly swipe a little oil directly on the grill. obviously, you don't want to use any kind of spray oil for this operation when the grill is hot! :) depending on the fish preparation, some edible leaves laid under the fish are also helpful. i use grape leaves a lot. i've jury-rigged grill aides out of cooling racks etc too & agree that most fish grilling baskets are designed stupidly. new metal screen material can also be shaped into containers for very delicate grilled foods like small fish & seafood and small veggies.
How about if there is a layer of lemon grass on the grill as the fish goes on- less stick, flavorful smoke?