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Lorena Smalley

We have been searching the internet for articles to share in our Man Cave…our section of the website dedicated to finding great articles, videos, and more for men!  We found a fantastic series of articles on lots of guys’ favorite past time in the summer…working the bbq for the family dinner!  Here is part 4 of our BBQ Series…

Part Four – How To Grill a Whole Fish. Perfectly. Every Time. by By Jonathan Miles – February 22, 2013

For many of us, the idea of barbecuing fish is something we dread.  Often it gets burnt or is so dry you can’t be bothered to eat it.

The perfect way for an angler who loves to cook to show off his fish is serving it whole, fresh off the grill, with crispy skin and moist flesh. Problem is, that’s not usually how it happens.

Whole Grilled Fish

– 1 whole fish, scaled and gutted, up to around 2 lb. or so (snapper, bass, trout, flounder, striped bass, and bluefish work best)
– 1 Tbsp. vegetable oil
– Salt and freshly ground black pepper to taste
– 1 Lemon


CLICK HERE to visit the FIELD AND STREAM website to read the rest of this article and get directions on how to grill a whole fish so it’s juicy, smoky, and beautifully intact.



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