Whole Grilled Fish with Lime
Whole Grilled Fish with Lime is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionBuild a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high.
Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side.
Season fish cavity and skin with salt; drizzle fish with 1/4 cup oil.
Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.
Clean and oil grill grate well.
Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish.
Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side.
Cook until flesh is flaky and opaque down to the bone, 6-15 minutes.
Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done.
If not, finish cooking fish on grill or in a 450°F oven.
Place fish on a serving platter; drizzle oil and lime juice over.
Garnish with reserved lime slices, basil leaves, and cilantro.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.