I enjoyed an incredible meal of Pescado Zarandeado at Mariscos Chente last night. (Pescado Zarandeado is a mexican style grilled whole fish that is mouth wateringly delicious.) While enjoying each succulent bite, I realized that I really need to learn how to grill a whole fish. I don’t know about everyone else, but haven’t always been successful with fish on the grill. I tend to either overcook it or it sticks to the grill and falls apart on me. So, based on my poor seafood grilling skills, I have certainly never dared to grill a fish whole. But there’s just something extra special about presenting a beautiful whole fish grilled to perfection. Don’t you agree?
I found the below information here on Sunset Magazine’s website that I found to be incredibly helpful.
Firm, dense fish that can go directly onto the grill: mackerel, mahi mahi, opah (moonfish), orange roughy, salmon (with skin), shark, sturgeon, swordfish, and tuna.
Fish that need support: barracuda, bass, butterfish, catfish, Chilean seabass, cod, flounder, halibut, lingcod, rockfish, sablefish, salmon (without skin), sand dab, snapper, sole, tilapia, and trout.
I haven’t decided on my fish of choice, but I do know that I will be using this non-stick Grill Basket to ease the process.
If any of you have any words of wisdom on the topic of grilling fish whole, I’m all ears!! I have a feeling it may take me a few tries, but rest assured by the end of summer, I will proudly post pictures of my beautiful-grilled-to-perfection whole fish along with a specific list of how-to instructions. Wish me luck!