Grilled Whole Fish Recipe

Prepare fish

Rinse each fish inside and out under cold water and pat dry thoroughly with paper towels. Make 2 shallow diagonal slashes on each side of the fish (about 1/4" deep) to help it cook evenly and allow flavors to penetrate.

Season & stuff

Rub the outside and cavity of each fish with 1/2 teaspoon of kosher salt and a light grind of black pepper. Drizzle about 1/2 tablespoon olive oil over each fish and rub to coat. Stuff the cavity of each fish with 2 parsley sprigs, 1 smashed garlic clove (if using), and a few thin lemon slices from half the lemon.

Preheat grill

Heat a grill to medium-high (about 400-450°F / 200-230°C). If using a charcoal grill, arrange coals for two-zone cooking (one hotter side, one cooler side). Oil the grill grates or use a fish basket or plancha to prevent sticking.

Grill fish

Brush grill grates with oil. Place fish directly on the hot side of the grill. Cook 5-7 minutes with the lid closed (depending on thickness) until skin is golden and releases easily. Flip carefully using two spatulas or tongs and cook 4-6 minutes more with the lid closed until the fish is opaque through and registers 125-130°F (52-55°C) for medium, or 140°F (60°C) for well done. Remove to a platter and let rest 3 minutes. Squeeze remaining lemon half over fish just before serving.

Prep artichokes

If using jarred artichokes, drain well and pat dry. If fresh, par-cook until just tender and halve or quarter into even pieces so they will hold on the grill. Toss the artichoke pieces with 2 tablespoons olive oil, lemon zest, 1 teaspoon salt, and 1/2 teaspoon black pepper to coat.

Grill artichokes

Place artichoke pieces on the grill or in a grill basket over medium-high heat. Grill 3-5 minutes per side until char marks appear and edges are slightly crisped. Remove and keep warm with the fish, or briefly toss with a tablespoon of the rustic vinaigrette when finished.

Shave fennel

Trim the fennel bulb, reserving fronds for garnish. Using a mandoline or a very sharp knife, thinly slice the bulb crosswise to yield delicate shavings. Thinly slice the red onion (if using) and separate into rings.

Dress fennel

In a bowl, toss the shaved fennel and red onion with 1 tablespoon lemon juice, 1 tablespoon extra virgin olive oil, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Let sit for 5–10 minutes to soften slightly and marry flavors.

Make vinaigrette

In a small bowl or jar, combine 5 tablespoons extra virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1 teaspoon minced garlic, 2 tablespoons finely chopped parsley, 1 tablespoon chopped capers, 3/4 teaspoon coarse salt, and 1/2 teaspoon freshly ground black pepper. Whisk or shake vigorously until emulsified. Taste and adjust seasoning or acidity as needed.

Finish components

Reserve about 2 tablespoons of vinaigrette to lightly brush the grilled fish and artichokes just before serving. Toss remaining vinaigrette with the shaved fennel (if desired) or serve on the side for guests to add.

Lay the rested grilled whole fish on a large serving platter. Arrange the grilled artichoke hearts alongside the fish and mound the dressed shaved fennel nearby or on top for contrast. Drizzle the reserved vinaigrette over the fish and artichokes, scatter reserved fennel fronds and additional chopped parsley for color, and serve with lemon wedges.

Serve immediately while the fish is warm. Provide a spatula and tongs for filleting at the table if desired; the fillets should lift off easily if the fish was cooked and rested properly.