Whole Grilled Fish with Lime

Whole Grilled Fish with Lime
Whole Grilled Fish with Lime
With a dish this simple, you need the freshest possible fish—and good technique. Score the flesh down to the bone to encourage even cooking, and be patient when making the first turn: If you oil the grill grate well and give the fish time to cook through, the skin won't stick.
  • Preparing Time: -
  • Total Time: -
  • Served Person: Makes 8 servings
Fish Fourth of July Low Cal Backyard BBQ Lime Seafood Summer Grill Grill/Barbecue Bon Appétit
  • kosher salt
  • 1/4 cup fresh lime juice
  • Carbohydrate 3 g(1%)
  • Cholesterol 105 mg(35%)
  • Fat 11 g(16%)
  • Fiber 1 g(2%)
  • Protein 58 g(117%)
  • Saturated Fat 2 g(9%)
  • Sodium 745 mg(31%)
  • Calories 351

Preparation Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish. Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven. Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.

Preparation Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish. Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 450°F oven. Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and cilantro.

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