Grilled Whole Fish Recipe

Prepare fish

Pat each whole fish dry inside and out with paper towels. Using a sharp knife, make 3 shallow diagonal slashes on each side of the fish (about 1/2 inch deep) to allow even cooking and flavor penetration.

Season the cavity of each fish with about 1/2 teaspoon kosher salt. Stuff each cavity with a few slices of garlic, 2–3 sprigs of parsley, and 1 thyme or rosemary sprig.

Brush the outside of each fish with about 1 tablespoon olive oil, then season both sides with the remaining kosher salt (about 3/4 tsp total divided between both fish) and the black pepper. Rub the oil and seasonings into the slashes.

If using a charcoal or gas grill: preheat grill to medium-high (about 400–450°F / 200–230°C). If using a grill pan or cast-iron skillet on the stovetop, preheat over medium-high heat and lightly oil the grates or pan.

Oil the grill grates or pan lightly to prevent sticking. Place the fish directly on the hot grill or pan. Grill for 5–7 minutes without moving, until grill marks form and the skin releases easily.

Carefully flip the fish using two spatulas or tongs and a spatula, and grill the other side for another 5–7 minutes. Total cooking time will be about 10–14 minutes depending on fish thickness; fish is done when flesh is opaque and flakes easily and internal temperature reaches 125–135°F (52–57°C) for medium to well-done.

Transfer the grilled fish to a warm metal platter. Drizzle with 1 tablespoon olive oil and scatter chopped parsley over the top. Add lemon wedges to the platter for squeezing.

Prep potatoes

Cut potatoes into even matchstick fries (about 1/3–1/2 inch thick). Rinse in cold water until water runs clear to remove excess starch, then pat completely dry with kitchen towels.

If frying: heat vegetable oil in a deep pot or fryer to 325°F (160°C). Blanche the fries in batches for 3–4 minutes until soft but not browned. Remove and drain on paper towels. Increase oil temperature to 375°F (190°C) and fry in batches until golden and crisp, 2–3 minutes. Drain on paper towels, season immediately with 1 tsp kosher salt, 1/2 tsp pepper and 1/2 tsp paprika (if using).

If roasting (healthier option): toss dried potato sticks with 1/3–1/2 cup oil to coat, spread on a single layer on a rimmed baking sheet. Roast in a preheated oven at 425°F (220°C) for 25–35 minutes, turning halfway, until crisp and golden. Season with salt, pepper and paprika while hot.

Keep fries warm in a low oven (200°F / 95°C) while finishing the fish if needed.

In a small bowl, combine 1/2 cup mayonnaise, 1/4 cup Greek yogurt, 1 tablespoon fresh lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon grated garlic, and 1 tablespoon chopped dill or parsley.

Season with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust lemon, salt or herbs to preference. Refrigerate until serving so flavors meld.

Arrange the hot grilled fish on the metal platter with lemon wedges around it. Place the fries on a side plate. Spoon the creamy sauce into a small bowl alongside the fries.

Finish the fish with a final sprinkle of chopped parsley and an extra drizzle of olive oil. Serve immediately so fish skin remains crisp and fries are hot.