Grilling whole fish

Grilling whole fish

Grilling and preparing a whole fish on the BBQ isn’t complicated. You just have to know how to go about it! Here’s the right technique so you can impress your guests this summer.

Choosing your fish

• Pick a whole fish with firm flesh. Your IGA seafood specialist can advise you on selecting and preparing the best fish for your needs.

Preparing the fish

• Rinse fish and pat dry with a paper towel.

• Season and stuff fish with your favourite filling, such as lemon and sprigs of thyme.

• For faster cooking, make three or four cuts in the fish perpendicular to the backbone.

• Leave the skin and fish scales on—they’ll protect the delicate flesh during cooking.

Preparing the grill

• Make sure to clean the BBQ grill with a stainless steel brush.

• Oil the grill using tongs and a paper towel dipped in oil before firing it up.

• Preheat the BBQ to high for a few minutes, then reduce heat to medium-high before grilling fish.

• Keep a large spatula with a thin edge handy, as well as a second flexible utensil for easily handling the fish.

Grilling the whole fish

Grilling the whole fish

• Once the fish has been prepared, gently place it diagonally on the grill with the tail farthest away from the flames. Since the tail is thinner, it will cook faster.

Handle the fish as little as possible to keep the skin from separating from the flesh, leading to uneven cooking.

• Plan to cook for around 6 to 10 minutes per side, until the internal temperature reaches 63°C (145°F).

• Slide the spatula delicately under the fish and use the second utensil to hold and flip it over in a single motion. If you feel resistance, let it grill a little longer.

• Stick a toothpick into the thickest part of the fish. If it goes in without resistance and the flesh is opaque and comes away easily with a fork, the fish is ready.

Tips and tricks

IGA tips and tricks: Barbecuing and filleting a whole fish

Serving the fish

Étape 1

To serve fish in fillets, cut the skin with a knife from the base of the head all the way down the spine. Remove the skin carefully in a single motion.

Étape 2

Use a fork to gently separate the fillets from the central fish bone and serve.