If you are lucky enough to have friends who like to fish, this technique is for you. I am lucky enough to live in a beautiful place in the tops of the Rocky Mountains, and and even luckier to have friends who like to fish in nearby streams.
The other night a friend brought us fish right out of the water and we fired up the grill. Results: SPECTACULAR. Grilled whole fish have a richer, deeper flavor than boneless fish fillets. And the texture is sublime.
There are a few tricks I learned from America’s Test Kitchen. Season the inside of the fish with S & P; Tuck some lemon slices and some parsley or other fresh herbs inside the fish; Brush the outside of the fish with oil. Make deep cuts along the sides of the fish to allow the heat and smoke to penetrate, cooking the fillets of the fish more evenly.
Then, throw on a hot grill and turn once. This works perfectly for mall fish anyway I haven’t tried whole salmon, just FYI, but I think this technique would work for other small fish such as snapper, tilapia, etc. Voila! Grilled fish perfection.
— posted by Donna