Simple Grilled Whole Fish

Dave Pasternack’s technique for cooking a whole fish on the grill is straightforward and leans only on ingredients needed to give the fish itself the spotlight. You’ll enjoy the smoky chargrilled flavor that permeates the skin and the lemon, garlic, and parsley tucked inside the fish cavity that infuse the meat with gentle flavor. Follow Pasternacks’ recipe, and you’ll avoid any sticking and end up with a picture-perfect fish to bring to the table. One whole fish will feed two people, but it’s easy enough to put an additional fish on the grill if you want to serve a few extra people. 

What’s the best way to keep a whole fish fresh before cooking?

You want to keep the fish very cold (but not frozen) — and you don’t want the flesh wet. To do that, place fish in a container that can be set over ice and stored in the refrigerator. (Alternatively, you can place fish in a large ziplock bag, making sure it’s airtight and water won’t seep in from melting ice.) Rinse fish and pat it dry with paper towels before storing.

Notes from the Food & Wine Test Kitchen

Make sure to pat the fish skin dry, let it sit out for a short spell to take off the chill, and allow the grill to fully heat before adding the well-oiled fish to well-oiled grill grates.

Suggested pairing

Serve a classic, crisp French Chardonnay with this divine fish dish, such as Louis Latour Ardeche Chardonnay.