Charcoal-Grilled Whole Striped Bass
By America's Test KitchenPublished on August 22, 2007
Yield
Serves 4
Ingredients
2 whole striped bass (about 1 ½ pounds each), scaled, gutted, and skin slashed on both sides (see illustration below)3 tablespoons extra-virgin olive oil Vegetable oil for cooking grateLemon wedges, for serving
Before You Begin
Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets. If your fish are a little larger (between 1 1/2 and 2 pounds), simply grill them a minute or two longer on each side. Fish weighing more than 2 pounds will be hard to maneuver on the grill and should be avoided. Serve the fish with lemon wedges or add one of the related sauces.
Instructions
- Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.
- Rub fish with olive oil and season generously with salt and pepper on outside as well as inside of each fish.
- Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place fish on grill. Grill, uncovered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. Gently turn fish over using two spatulas and cook until flesh is no longer translucent at center and skin on both sides of each fish is blistered and crisp, 6 to 8 minutes more. (To check for doneness, peek into slashed flesh or into interior through opened bottom area of each fish to see that flesh is no longer translucent.) Use two metal spatulas to transfer fish to platter (see illustration below).
- Following illustrations 1 and 2 below, fillet fish. Serve fish with lemon wedges.
Yield
Serves 4Ingredients
2 whole striped bass (about 1 ½ pounds each), scaled, gutted, and skin slashed on both sides (see illustration below)
3 tablespoons extra-virgin olive oil
Vegetable oil for cooking grate
Lemon wedges, for serving
Test Kitchen Techniques
Ingredients
2 whole striped bass (about 1 ½ pounds each), scaled, gutted, and skin slashed on both sides (see illustration below)
3 tablespoons extra-virgin olive oil
Vegetable oil for cooking grate
Lemon wedges, for serving
Test Kitchen Techniques
Ingredients
2 whole striped bass (about 1 ½ pounds each), scaled, gutted, and skin slashed on both sides (see illustration below)
3 tablespoons extra-virgin olive oil
Vegetable oil for cooking grate
Lemon wedges, for serving
Test Kitchen Techniques
Before You Begin
Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets. If your fish are a little larger (between 1 1/2 and 2 pounds), simply grill them a minute or two longer on each side. Fish weighing more than 2 pounds will be hard to maneuver on the grill and should be avoided. Serve the fish with lemon wedges or add one of the related sauces.
Instructions
- Light large chimney starter filled with hardwood charcoal (6 quarts) and allow to burn until all charcoal is covered with layer of fine gray ash, about 20 minutes. Build single-level fire by spreading coals evenly over bottom of grill. Set cooking grate in place, cover grill with lid, and let grate heat up, about 5 minutes. Use grill brush to scrape cooking grate clean. Grill is ready when coals are medium-hot.
- Rub fish with olive oil and season generously with salt and pepper on outside as well as inside of each fish.
- Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place fish on grill. Grill, uncovered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. Gently turn fish over using two spatulas and cook until flesh is no longer translucent at center and skin on both sides of each fish is blistered and crisp, 6 to 8 minutes more. (To check for doneness, peek into slashed flesh or into interior through opened bottom area of each fish to see that flesh is no longer translucent.) Use two metal spatulas to transfer fish to platter (see illustration below).
- Following illustrations 1 and 2 below, fillet fish. Serve fish with lemon wedges.
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