Try This at Home: How to Make Grilled Fish

Iron Chef Geoffrey Zakarian shows us how to cook a whole fish on the grill — and fillet it, too.

 

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Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Photo By: Penny De Los Santos

Grilled Branzino with Basil, Lime and Ginger

"Branzino is a good intro fish for grilling because it's not massive and it cooks quickly," says Geoffrey. 

Get the Recipe: Grilled Branzino with Basil, Lime and Ginger

Geoffrey's Advice for Buying Fish

"When buying fish, look for taut skin, clear eyes and bright red gills — those are all signs of freshness." 

Make the marinade. Preheat a grill to medium high. Meanwhile, combine the lime zest, ginger, shallot, olive oil, 1 teaspoon kosher salt and a few grinds of pepper in a bowl.

Stuff the fish. Thinly slice 1 lime. Stuff the slices into the cavity of each fish along with the basil leaves and ginger slices.

Set aside half of the marinade for serving, then brush the rest on the fish. Season inside and out with kosher salt and pepper.

Grill the fish. Preheat a grill to medium high and brush the grates with vegetable oil. Transfer the fish to the grill and cook until the skin starts to crisp, 5 to 7 minutes. Do not move the fish or the skin will stick to the grill.

Using a spoon, gently loosen and lift the top fillet away from the bottom fillet.

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