Whole Fish on Charcoal Grill – The Way the Coast Taught Me
Ingredients
- 2 whole fish, about 1.5 lbs each (snapper, branzino, or sea bass — scaled and gutted)
- 3 tablespoons olive oil
- 1.5 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
- 4 garlic cloves, smashed
- 1 lemon, sliced into thin rounds
- 4–5 sprigs fresh thyme or rosemary
- 1 small handful fresh parsley
- Extra lemon wedges for serving
- Flaky sea salt for finishing
- Extra olive oil for drizzling
Instructions
- Light your charcoal 30 to 40 minutes ahead of cooking. Wait until the coals are fully ashed over — gray and glowing with no open flame.
- Pat both fish completely dry inside and out with paper towels.
- Score each fish with 3 diagonal cuts on each side down to the bone.
- Rub olive oil all over the fish inside and out. Season generously with salt, pepper, and smoked paprika if using.
- Stuff each cavity loosely with smashed garlic, lemon slices, and herb sprigs.
- Place fish on the grill over hot coals. Do not move them. Cook for 7 to 8 minutes.
- Flip carefully with a wide fish spatula. If the fish resists, wait one more minute. Cook the second side for 6 to 8 minutes until the flesh flakes easily near the backbone.
- Remove from the grill and rest for 2 to 3 minutes. Drizzle with olive oil and finish with flaky sea salt before serving.
Notes
Do not attempt to flip the fish until it releases naturally from the grates — forcing it early will tear the skin. Patience is the most important ingredient here.