A REALLY big fish

Number of Servings: 8-10 people, possibly more

Method: Indirect heat
Temperature: Low
Preparation Time: Approximately 30 minutes
Grilling Time:  Approx. 45-60 minutes

 

Whole fish are perfect for grilling. Large whole fish - even better! The point here is to grill the entire fish, cleaned of course, buy whole. So if you have caught a big one, you know the one the size of the outstretched arms you used to show your buddies how big the fish was, your are halfway there. With a fish this size it might be that your grill isn´t large enough. You might have to remove the head or a bit of tail to make room for the fish on your grill. Another idea is to visit your fishmonger, purchase a fish that actually fits your grill and try backpedaling a bit when your buddies arrive for dinner.

a large whole fish, gutted and cleaned (salmon, halibut, sea bass, etc.)

Sea ​​salt and ground black pepper

extra virgin olive oil

Dill sprigs (other fresh herbs are fine: thyme, rosemary, basil, parsley)

2-3 lemons, cut into slices

Garlic Butter (see recipe page?)

 

  1. Rinse the fish well in cold water and then dry with paper towels.

  2. Rub salt and pepper on the inside of the belly of the fish.

  3. Place half of the dill sprigs and half the lemon slices inside the fish.

  4. Place 6-8 slices of the ​​garlic butter inside the fish.

  5. Cut several slashes in the skin on both sides of the fish.

  6. Add a lemon slice and a sprig of dill (or other herb) inside each slash.

  7. Brush the outside of the fish with olive oil and sprinkle salt and pepper.

  8. Place the fish a double layer of aluminum foil (do NOT wrap the fish in the foil) and place on indirect heat. Replace the lid on the grill.

  9. Grill the fish until it is cooked through (one 3-4 kg fish needs roughly 45 - 60 minutes). Brush some of the melted garlic butter over the fish periodically.

 

Place the finished grilled fish on a large platter and garnish with some fresh dill or other herbs. Serve with boiled new potatoes or rice, a green salad and why not try the mustard sauce on page?.