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Basic barbecued whole fish
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Create a flavorful fish dish with just lemon and black pepper.
Ingredients:
  • 1.5kg whole snapper, scaled, gutted, cleaned
  • 13.80 gm canola oil
  • 1 lemon, juiced
  • 1/4 tsp cracked black pepper
  • Canola cooking spray, to grease
Instructions:
  • Take the snapper out of the refrigerator, cover, and let it sit for 5-10 minutes. Rinse the cavity with cold water to remove any blood along the backbone. Pat dry with paper towel. Make two 1cm-deep, 10cm-long slashes 4cm apart on each side of the fish for even cooking. Put the fish on a tray, coat both sides with oil, pour half of the lemon juice evenly on both sides, and season with pepper. Cut a squeezed lemon half into quarters and place them inside the cavity.
  • Opt for a 40cm square hinged wire frame for better versatility when supporting fish of different sizes (avoiding limitations of fish-shaped frames). Place the frame on newspaper, spray cooking spray on the inside bars of both sides to prevent sticking, then loosely clip the fish inside to close (avoid flattening the fish by clipping too tightly).
  • Gather your grilling tools - tongs, oven mitt, spatula, knife, water spray for flare-ups, and a bucket for rinsing. Remember, fish cooks quickly, so stay attentive. For that perfect "chargrilled" taste, prep the grill by spraying with cooking spray and then preheat on medium heat for 5 minutes. Once ready, place the fish on the grill and cook each side for 6-8 minutes. Typically, a cleaned, scaled whole fish needs 15-20 minutes per kilo. After the first side is cooked, gently flip it using a long-handled knife or spatula. Avoid overhandling and enjoy your perfectly grilled fish!
  • Remove the fish from the heat and open it to check for doneness by inspecting the slashes in the fleshy areas. Look for opaque flesh with less than 2mm of transparency near the bone. If needed, reposition the wire frame over the marks and cook for an additional 1-2 minutes. Repeat with the other side of the fish. Keep in mind that residual heat will continue cooking the fish for 2-3 minutes after removing it from the barbecue.
  • Gently lift the fish off the barbecue using 2 large egg lifters and transfer it to a serving plate.
  • To serve, gently divide the fish into two equal portions using a serving spoon. Carefully lift the flesh from the bone starting at the backbone. Place on plates. Hold the tail, fold it back, and snap away to remove the backbone. Use the spoon to divide the remaining flesh into two portions on the plates. Finish by drizzling the fish with the remaining lemon juice.

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