Whole Grilled Fiesta Fish

Total Time:
1 hr 9 min
15 min
30 min
24 min

2 servings

  • 1/2 cup fresh cilantro leaves, chopped
  • 1 tablespoon minced jalapeno
  • 3 cloves garlic, minced (1 tablespoon)
  • 1 tablespoon fresh orange zest
  • 1 tablespoon fresh lime zest
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon fresh grapefruit zest
  • 1/2 cup orange juice
  • 3 tablespoons olive oil
  • 2 tablespoons lime juice
  • 2 tablespoons lemon juice
  • 2 tablespoons grapefruit juice
  • 1 1/2 tablespoons agave
  • Sea salt and fresh cracked black pepper
  • 1 (1 1/2 to 2-pound) striped bass, scales removed and gutted
  • 2 tablespoons canola oil, for grill grate
  • 2 lemons, halved crossways, plus 1 lemon sliced 1/4-inch thick, optional
  • Add the cilantro, jalapeno, garlic, orange zest, lime zest, lemon zest, grapefruit zest, orange juice, oil, lime juice, lemon juice, grapefruit juice, agave, 2 teaspoons salt and 1 tablespoon pepper to a large re-sealable plastic bag and mix well.

  • Add the fish and turn to coat, allowing the marinade to get inside the fish as well. Cover and refrigerate for 15 minutes, flip over and refrigerate 15 minutes more.

  • Preheat the grill to a low heat setting. Using a paper towel, rub the grill grates liberally with the canola oil 7 to 10 times.

  • Remove the fish from the marinade and stuff the cavity with the lemon slices, if using, and a couple tablespoons of the marinade and place on the hot grill. Cook for 10 to 12 minutes, carefully turn over using a fish spatula and cook for an additional 10 to 12 minutes, or until the fish is flaky.

  • While the fish is cooking, place the lemon halves cut-side down on the grill until lightly charred.

  • Remove from the grill and cut the meat from the bones. Serve the fish with grilled lemons squeezed over top.

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