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projectrecipe grilled fish
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If you can learn how to cook a whole fish, you'll have summer's most impressive dinner in your back pocket.
5.0
(4.9)
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If you’ve never grilled fish before, this recipe, featuring forgiving swordfish, is the best place to start.
4.4
(4.39)
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Don’t let fish intimidate you on the grill. Cutting it into wide planks makes it easy to flip.
5.0
(5)
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Grilling a whole fish doesn’t have to be daunting, we’re here to show you how it’s done (simply!).
5.0
(5)
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Simply grilled fish in a foil packet. (Don’t worry if you can’t find turbot. You can use other flatfish such as Dover sole or flounder instead.)
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This impressive main is a breeze to make—the skin creates a natural nonstick barrier as it crisps up, so you’ll slide your tender fish right off the grill.
5.0
(4.83)
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Just about the most approachable at-home fish cooking method there is.
4.6
(4.59)
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To check if the fish is done, press on the spot right behind the head: If it feels firm and a thin knife inserted there reveals flaky flesh, you’re good to go.
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For this lemony grilled salmon recipe, the key is cooking fish that still has its skin on.
4.4
(4.44)
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Why slap a whole fish on the grill? Because it tastes better, and this recipe from Hartwood proves it.
4.3
(4.34)
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Frying at home is a drag, unless you happen to be outdoors, holding a beer, and not worrying about spills or smelling up the house.
4.6
(4.56)
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Good fish and a clean, hot grill go a long way.
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There’s only a kiss of honey in the vinaigrette, but it’s an essential player. With all the briny flavors from fish and the capers, you need a touch of sweetness for balance.
5.0
(4.88)
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Ask your fishmonger to fillet the fish for you, remove the skin and pin bones, then hack up the bones. That’s why they’ve got the waterproof apron and stainless steel equipment back there, right? The size of the individual whole fishes doesn’t matter—just make sure you have about 7 pounds total.
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Smoked and fresh fish join forces in this much-appreciated update to the often-maligned gefilte fish. To get the job done faster, use two skillets.
5.0
(5)
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4.0
(4.13)
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Easy to make and super versatile, this simple grilled salmon goes with anything you want to serve alongside.
4.0
(3.8)
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When it comes to frying fish, a whole fish is a whole lot more forgiving than fillets and easier to cook. And did we mention that crispy, flaky skin?
4.5
(4.5)
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Skip the sauté pan: You should really be cooking your fish on the grill. Let these recipes inspire you.
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This fish recipe is as healthy as it is easy—which is very!
5.0
(5)
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This halibut recipe is perfect for warm weather. While the grill is fired up, throw on some asparagus or another quick-cooking vegetable for an easy dinner.
5.0
(5)
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Don't skip the skin-on fillets: The skin not only protects the delicate fish from overcooking but also gets deliciously crispy on the grill.
4.0
(4)
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This recipe is going to instruct you to remove the backbone of the fish from inside the cavity—no small task but well worth it.
5.0
(5)
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The key to buying fish for this recipe is asking your fishmonger what she would eat raw. Red snapper or black bass are good subs for lean, mild fluke.
5.0
(5)