Grilled Whole Fish | Food Wishes

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Hello, this is Chef John from foodwishes.com with grilled whole fish. That's right. I've always thought grilling a whole fish is much easier than trying to grill small pieces. I also think it looks better, tastes better, and there's much less of a chance that the meat falls through the grates, which according to a recent madeup study is where 40% of America's grilled fish ends up.

And to get started, let's mix up a very simple seasoned salt, which will include some kosher salt, some freshly ground black pepper, some paprika, some garlic powder, and last but not least,

a few shakes of cayenne. And that's it. We'll take a freakishly small wooden spoon, and we will give that a mix. And then we'll set that aside for now, and we'll move on to the fish. And one of the keys to the operation is choosing the right hole fish, which is why I'm recommending we use bronzeno, which is easy to find.

It's also the perfect shape and the perfect size. And you want to be sure you tell your fish person to make sure it's scaled and gutted. And this one was. Oh, and if they're nice and fresh, the eye should be nice and shiny and glistening. And I'm trying to find the right angle to show you that. And by the way, that's actually the same way you can tell if a chef is fresh.

And what we'll do first is generously season the inside cavity with our seasoned salt. And then besides that, I also recommend we stuff the inside with some nice fresh herbs, which can be a lot of things, but this time I'm using fresh chive, some terri, some Italian parsley, and finally some coriander flowers, which is what you get when you let your cilantro plant go to seed.

But no matter what you use, what we'll do is kind of wad that up and stuff it into