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Grilled Whole Fish Stuffed with Herbs and Chilies
Grilled Whole Fish Stuffed with Herbs and Chilies
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Prep Time:
20 minutes
Cook Time:
40 minutes
Total Time:
60 minutes
Grill herb and chili-stuffed tilapia for flavorful, crispy fish.
Ingredients:
  • 1/4 cup vegetable oil, plus more for oiling the grill cage
  • 3 teaspoons kosher salt, divided
  • 1 (2 pound) whole tilapia, cleaned, scaled, and cut open along the belly or butterflied
  • 2 scallions, root ends removed, cut in half lengthwise and widthwise
  • 1 large handful cilantro (about 1 packed cup), leaves and stems
  • 2 red Fresno chilies, thinly sliced crosswise
Instructions:
  • Preheat the grill: Preheat a charcoal or gas grill until the coals are hot or the heat is on high. For charcoal grill, wait until the coals turn grey with ash and pile them in the center. For gas grill, turn the heat to high and let it reach about 400°F. Oil the grill cage all over with a pastry brush or clean kitchen towel. Set aside for later use.
  • Prepare the seasoned oil by mixing vegetable oil and 2 teaspoons of salt in a small jar or cup. Set it aside for later use.
  • Prepare the fish: Rub the remaining 1 teaspoon of salt inside and outside the fish. Stuff half of the scallions into the cavity, followed by cilantro, chilies, and the rest of the scallions. Seal the fish and place it in the oiled grill cage. Close the cage securely.
  • Grill the fish: Cook over direct heat for 10 minutes, flipping halfway. Brush with prepared oil every 5 minutes, ensuring full coverage. Grill for a total of 30 minutes until the skin is slightly charred and crispy, and the flesh is cooked through. Test doneness by checking if the flesh flakes easily with chopsticks or a fork. If needed, grill for an additional 10 minutes.
  • Gently release the cooked fish from the grill cage using chopsticks or a butter knife, being cautious as the metal may cling to the skin.
  • Serve the whole fish for a beautiful presentation. Guests can easily slide a piece off without picking up any bones or enjoy from a shared plate in the center of the table. Remember to flip the fish to serve both sides. Encourage guests to savor the wilted herbs and chile from inside the fish for added flavor.

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