Whole Grilled Fish

By miss5elements

Cooking a whole (head-on, tail-on) fish on the grill may sound like a job for a pro, but it's actually easier than maneuvering individual fillets. (Bonus: an impressive presentation.) The trick is to start with a clean, well-oiled, and hot grilling surface. Then, after placing the fish over the heat, don't move it for several minutes. It may stick initially, but as the fat in the skin crisps, the skin will release.
TO CHECK FOR DONENESS, TRY ONE OF THESE METHODS
MEAT THERMOMETER: Insert lengthwise (parallel to the grate) into the fish, avoiding the bones. The fish is done when each side reaches 145F.
CAKE TESTER: Insert lengthwise into the fish, avoiding the bones. The fish is done when the cake tester slides in smoothly w/no resistance.
PARING KNIFE: The knife should push easily into the thickest part of the fish. Pry open a small hole to see if the fillet is opaque.

Ingredients

• 1 red or yellowtail snapper, striped bass, or black sea bass (2-3 lbs)
• 1 T EVOO
• Kosher salt & black pepper
• 1 lemon, thinly sliced
• 3 sprigs fresh oregano

Preparation

Step 1

1. Prepare the grill by heating it to med for direct-heat grilling. Once it's hot, clean the grate w/a wire brush. Lay a double layer of 12x16" foil or a griddle on top of the grate. Just before grilling, oil the grate w/canola oil. (Use tongs to wipe the grate w/a wadded paper towel.)
2. Drizzle the fish w/the oil & season w/1/2t pepper. (Make sure to season the inside cavity as well). Stuff the cavity w/the lemon & oregano.
3. Grill, covered, until opaque throughout, 4-9 min per side.