Whenever you are lucky enough to have a whole fish on your hands, I recommend that you do it justice by grilling it as the Greeks do: directly over open heat and dressed with a delicious bath of olive oil, lemon juice and fresh herbs.
That’s exactly what I did with the whole striped bass that I found the other day, though any mild white-fleshed fish will do (sea bream, branzini, red snapper, trout).
Grilled whole fish makes for a healthy and incredibly satisfying meal. A 3-pound fish feeds two very hungry people, but if you have a lot of other side dishes it could certainly sustain another diner. If you can get a fish that’s been scaled, gutted and cleaned properly, that will make your life a whole lot easier. Otherwise, take to YouTube for great tutorials that can show you the process, step-by-step. 
The prepping and grilling of the fish is the easiest part of this dish. The herb dressing is not much more work than chopping up a couple of garlic cloves and a smattering of fresh herbs (parsley, dill, mint, scallions). Then, simply mix it with olive oil, lemon juice, capers and dried oregano and adjust the taste with salt and black pepper to your liking. The dried oregano is really what gives it that Greek touch! Once the fish is done, you can spoon this lively dressing over the whole thing to finish it off.
A pair of long-handled tongs and a large fish spatula will be helpful tools for handling the fish on the grill. You’ll find that parts of the skin will char and release from the flesh–opa! Don’t worry, that doesn’t mean that you’ve done anything wrong. It happens. The char is actually desirable in this case as it lends a remarkable smoky flavor to the fish. The result you’re aiming for is a flaky, tender and moist grilled fish.
As far as side dishes, I served mine with potato wedges roasted in butter with garlic, sage, lemon juice and lemon zest alongside a crisp Greek salad of chopped romaine, grape tomatoes, cucumber, red onions and feta cheese crumbles. You could also do a simple rice pilaf, orzo, or really create a feast by adding warm pita bread and an array of dips, like hummus, tatziki and baba ghanoush.
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Whole Fish Grilled The Greek Way
- Total Time: 32 minutes
- Yield: Serves 2-4 1x
- Diet: Pescatarian, Omnivore, Gluten-Free
Description
A simple, flavorful way to grill a whole fish. Bright herbs and lemon complement the flaky white flesh.
Ingredients
- 3 lbs (1361 g) whole striped bass
- Extra virgin olive oil
- Kosher salt
- Black pepper
- Dried oregano
- 2 whole lemons
- 5 cloves of garlic
- 1/2 a small bunch of Italian flat-leaf parsley
- 1-2 stalks of scallions
- A few sprigs of mint
- A few sprigs of dill
- A few sprigs of fresh thyme
- 1 tablespoon of small capers
Instructions
- Lay the fish on a clean cutting board. Pat dry all over with paper towels and inside the cavity. Make 2 to 3 deep incisions along the body on each side with a sharp knife.
- Season the fish with 1 tablespoon kosher salt, rubbing it evenly all over, into the incisions and cavity. Do the same with 1 teaspoon black pepper and 1 teaspoon dried oregano.
- Chop 1 clove of garlic and rub it all over the fish, including the incisions and cavity.
- Slice one lemon thinly into half-moons. Slice another garlic clove. Layer the lemon, garlic, and a few sprigs of fresh thyme inside the fish cavity. Tie the fish closed with kitchen twine.
- Coat the fish with olive oil and massage it on both sides. Set aside.
- Chop the remaining garlic, parsley, scallions, mint, and dill. Put them in a small bowl with ½ teaspoon dried oregano and 1 tablespoon capers.
- Slowly pour olive oil into the bowl, stirring until it has the consistency of a loose sauce. Grate the zest of the remaining lemon into the sauce and add the juice of half the lemon. Stir and season to taste with salt and pepper. Set aside.
- Place the fish on the hot grill. Let it cook for 6 to 8 minutes before carefully flipping it with tongs and a spatula.
- Let it cook for an additional 6 to 8 minutes. Check the doneness by inspecting the incisions; the flesh should be opaque white. If not, lower the heat, close the lid for a minute or two, and check again.
- Lift the fish onto a serving platter. Remove the charred skin (optional) and spoon the herbed dressing over the fish or let everyone serve themselves.
Notes
- For even cooking, make sure your grill is hot and consistently heated.
- Substitute other firm white fish like snapper or sea bass for the striped bass.
- Serve immediately for the best flavor and texture; leftovers can be refrigerated for up to 2 days.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Greek
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 5
- Unsaturated Fat: 15
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 100
Find it online: https://honestcooking.com/whole-fish-grilled-greek-way/
Frequently Asked Questions
What type of fish can I use for this recipe?
You can use any mild white-fleshed fish such as striped bass, sea bream, branzini, red snapper, or trout.
How should I prepare the fish before grilling?
Make sure the fish is scaled, gutted, and cleaned properly; if not, consider watching tutorials on YouTube for guidance.
What fresh herbs work best in the dressing for the grilled fish?
Fresh parsley, dill, mint, and scallions are recommended for the herb dressing.
I’d been intimidated by whole-fish-direct-over-coals until this. Olive oil, lemon, oregano, that was it. The skin crisped against the grates and the flesh peeled away in clean pieces. We ate it with horiatiki and lemony potatoes and felt like we were on a Greek island for an evening.