Grilled Citrus & Herb Stuffed Whole Fish
For this recipe, choose a smaller whole fish like a Branzino or European sea bass, or trout. The flavors become infused into the fish, and despite its gourmet allure, it’s easy to make. Be sure your fish is scaled, gutted, and with the head and tail removed.
Ingredients
- 4 small whole fish about 1lb each
- Salt to taste
- Freshly ground pepper to taste
- 4 sprigs fresh rosemary
- 4 sprigs thyme
- 4 bay leaves
- 1 Limoneira® orange thinly sliced
- 1 Limoneira® lemon thinly sliced
- 1 tablespoon olive oil
Instructions
- Light the grill, or preheat your grill if you are cooking indoors.
- Cut the citrus slices into half moons.
- Sprinkle the inside of the fish cavities with salt and pepper to taste.
- Divide the herbs and citrus slices between the fish, and stuff each of them.
- Rub the outside of the fish with olive oil, and sprinkle with salt and pepper.
- Sew the fish shut by making three knots with heavy gauge thread or butcher’s twine – one near each end, and one in the middle. They don’t have to be very tight – just enough to keep the stuffing inside.
- Grill the fish over the highest possible heat. Cook for about 15 minutes in total, turning once about halfway through.
- The fish is done when the outside is browned and crispy, and the flesh inside is cooked through – only just.
- Garnish with lemon wedges and parsley.
- Serve immediately.
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