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Whole Fish with Basil-Orange Oil

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Makes 4 servings 1x

Time 35 to 40 minutes

Units Scale

Ingredients

  • 1/4 cup good-quality olive oil, plus more for brushing the fish
  • 2 cloves garlic, thinly sliced 1 orange
  • 2 1 1/2–pound or 4 12- to 16-ounce whole fish, scaled and gutted
  • Salt and pepper
  • 8–12 large sprigs fresh basil
  • 2 tablespoons chopped fresh basil

Instructions

  1. Start the coals or heat a gas grill for medium direct cooking. Make sure the grates are clean.
  2. Put the oil and garlic in a small saucepan or skillet over the lowest heat possible. When the garlic begins to sizzle, swirl the oil a bit, then turn the heat of; don’t allow the garlic to brown.
  3. Grate 2 teaspoons zest from the rind of the orange, then slice the orange thinly, removing any seeds.
  4. Pat the fish dry with paper towels. Brush them on both sides with olive oil and sprinkle with salt and pepper on both sides and in the cavity. Divide the orange slices between the fish, overlapping them in the cavities. Put the basil sprigs on top of the orange slices and close the fish.
  5. Put the fish on the grill directly over the fire, at an angle or perpendicular to the grate. Close the lid and cook until the skin browns and the fish release easily, 10 to 12 minutes. Carefully turn the fish, using a second spatula to lower them back down to the grate. Close the lid and cook until a skewer or thin knife inserted at the thickest point easily pierces it all the way through, 4 to 6 minutes. Transfer the fish to a platter.
  6. Heat the oil and garlic again over low heat (or set the pan on the grill over indirect heat to warm). When the garlic begins to sizzle, stir in the orange zest and chopped basil and remove from the heat.
  7. Remove the fillets from both sides of the fish by cutting horizontally between the flesh and the bones with a sharp knife and a spatula. Try to keep them intact, and remove as many bones as possible. Drizzle the warm orange-basil oil over the fillets and serve the carcass alongside if you like.
— Recipe from How to Grill Everything

Recipe variations

Whole Fish with Lemon-Parsley Oil

Substitute 2 lemons for the orange and the grated zest of 1 of the lemons for the orange zest, and substitute parsley sprigs and chopped parsley for the basil.

Whole Fish with Lemon-Dill Oil

Substitute 2 lemons for the orange and the grated zest of 1 of the lemons for the orange zest, and substitute dill sprigs and chopped dill for the basil.

Whole Fish with Lime-Cilantro Oil

Substitute 1 tablespoon chopped fresh ginger for the garlic, 2 limes for the orange and the grated zest of 1 of the limes for the orange zest, and cilantro sprigs and chopped cilantro for the basil.