This Passover, consider replacing the traditional gefilte fish with a beautiful whole one, and trade boiling fish bones in the kitchen for grilling a masterpiece outdoors. Choose a fresh, hearty fish like red snapper, branzino or striped bass, of about 2-3 lbs. You can grill directly on your grates, use a grill basket or use a cedar plank. If grilling on your grates or using a basket, make sure both are very clean and oiled to prevent sticking. If using a cedar plank – our favorite because of the quick clean up - make sure to soak it for an hour before grilling.
- 2-3 lb. whole fish, scaled and gutted
- 4-5 sprigs fresh rosemary
- 2-3 lemons, sliced
- 2 tbsp. fresh lemon juice
- 3 cloves garlic, minced
- 4 tbsp. olive oil
- 3 tsp. kosher salt
- 1 tsp. pepper
- Preheat grill to medium-high, about 350.
- Brush fish with olive oil, then season with salt and pepper, inside and out of the fish.
- Cut diagonal slits down both sides of the fish, about 2 inches apart and ½ inch deep, which will allow it to grill evenly and quickly.
- Stuff the fish with garlic, rosemary and most of the lemon slices, reserving a few for the top.
- Drizzle fish with fresh lemon juice and top with a few lemon slices.
- Grill covered for 20-25 minutes, or until the fish reaches an internal temperature of 135.
- Remove carefully from grill, transfer to a large platter and garnish with fresh herbs before serving.