Grilled whole fish is something many people avoid cooking in their backyard. It feels like there’s a lot of prep work. (Plus, some folks would rather not stare their food in the eye.)
We don’t need to tell you that when grilled whole fish is done correctly, it’s worth it. Smoky, crispy skin, delicate and moist meat. It transports you to a Mediterranean seaside restaurant.
All fish are not created equal, so there are different steps you need to take depending on the fish you are grilling. But, whether you’re cooking trout, red snapper, or sea bass, there are some cardinal rules you will want to follow for success.