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Whole Fish with Basil-Orange Oil

Photo: Christina Holmes

BY The Editors

PUBLISHED June 4, 2024

Whenever possible, I grill fish whole. Whole fish are easy to handle, and the skin crisps and protects the delicate flesh so it stays moist. Start larger fish first over direct heat, then move to indirect after the skin releases. Smaller fish require more attention but less time: Fish less than 1 1/2 pounds before cleaning can be cooked over direct heat the entire time so the skin chars without burning and the inside is cooked through. If the fish isn’t already cleaned (scaled and gutted) and you don’t want to do it, they’ll do that where you buy it. Just be sure to leave the head and tail on.

 

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Whole Fish with Basil-Orange Oil

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Makes
4 servings 1x

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