Grilled Whole Fish in Foil

4.80 from 5 votes

This Grilled Fish in Foil is very juicy and filled with many herbs and spices flavors. Pair this with some seasoned vegetables of your choice for a quick and delicious meal.

Prep Time20

Cook Time30

Total Time50

Course: Dinner, Main Course, Seafood

Cuisine: African, American

Servings: servings

Calories: 285kcal

Author: Claudy

Equipment

Ingredients

1 whole Fish scaled and gutted
½ thumpsize Ginger
4 Garlic cloves
¼ Onion
2 Mini peppers or ½ bell pepper
2 Green onion
2-4 sprigs Cilantro
1 teaspoon Seasoning powder or bouillon
½ teaspoon Blackpepper
¼ teaspoon Whitepepper
1 teaspoon Chilli Flakes optional
1 teaspoon Smoked Paprika
1 teaspoon Thyme dried
¼ Cup of Cooking oil

Instructions

Preheat oven to 400°F.
In a blender, blend the onions, ginger, garlic, peppers, some green onion, and some cilantro until smooth. Save some green onion and cilantro to stuff the belly.
½ thumpsize Ginger, 4 Garlic cloves, ¼ Onion, 2 Mini peppers, 2 Green onion, 2-4 sprigs Cilantro
Add the blended mix to a saucepan, and add the salt, seasoning powder, thyme, black pepper, paprika, white pepper, and oil. Stir with a spoon till well combined.
1 teaspoon Seasoning powder or bouillon, ½ teaspoon Blackpepper, ¼ teaspoon Whitepepper, 1 teaspoon Chilli Flakes, 1 teaspoon Smoked Paprika, 1 teaspoon Thyme, ¼ Cup of Cooking oil
Let it simmer on medium heat for about 4-5 minutes till some of the water dries or the oil floats. Set it aside so it cools.
Spread an aluminum foil on the working surface and place the fish on top. Pat dry the fish to get rid of any moisture or water.
1 whole Fish
Using a knife, score the fish by making deep cuts of 1 inch apart down to the bone. Pat dry again.
Now apply the cooked marinade on both sides of the fish and belly using a brush or hands. NOTE: At this point, the marinade might still be hot, if you can't handle the heat, use a brush or spoon to apply the marinade.
Put the remaining green onion and cilantro in the belly of the fish.
Wrap the foil well and place inside a preheated oven.
Let it grill at 400°F for 15- 20 minutes depending on how large and thick your fish is.
Remove from the oven, and open carefully because the heat might cause burns. You can serve it right away or if you want it to have a charred look, put it in the oven again "open" for 3-5 minutes at 400°F.
Remove from the oven and serve with the remaining marinade as a dip and your choice of side.

Video

Notes

When choosing the right fish to grill, look for meaty fish with eyes on each side of the head, such as red snapper, mackerel, tilapia, and trout, among others.

Make sure to pat dry with a paper towel to remove water or excess moisture.

Score and marinate the fish. Make deep cuts on both sides of the fish and marinate the meat deeply inside the cuts. Stuff the belly of the fish with fresh herbs and lemon slices for extra flavor.

Check doneness in the thickest part of the fish. The flesh should easily pull off from the bones, flaky, firm, and opaque.

Nutrition