Crispy Grilled Croaker Fish
Ingredients
- 4 whole croaker fish (about 3/4 lb each), cleaned and scaled
- 3 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon cayenne pepper (optional)
- 1 teaspoon dried thyme
- Juice of 1 lemon
- Neutral oil or cooking spray for the grates
- Extra lemon wedges for serving
Instructions
- Score the fish with 3 diagonal cuts on each side down to the bone.
- Mix salt, pepper, smoked paprika, garlic powder, onion powder, cayenne, and thyme in a small bowl.
- Pat fish completely dry with paper towels. Brush with olive oil all over including inside the cavity, then rub spice mix into all surfaces and score cuts.
- Preheat grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly.
- Place fish on the grill and do not move them. Cook for 8 to 10 minutes on the first side until they release cleanly from the grate.
- Flip carefully using a wide spatula. Cook the second side for 7 to 9 minutes until skin is deeply golden and flesh pulls away from the bone near score lines.
- Check doneness by pressing near the thickest part — flesh should flake easily and reach 145°F internally.
- Remove from grill, rest for 2 minutes, then squeeze fresh lemon juice over the top. Serve immediately with lemon wedges.
Notes
Always dry your croaker thoroughly with paper towels before seasoning — wet fish will steam instead of crisp on the grill. Also oil the grates twice: once when cold and once right before the fish goes on to prevent sticking.