Skip to Content (press ENTER)

Grilled Herb & Citrus Fish

Sliced Fish on a wooden board
Back to Blog List Page

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.  

    5 min - 10 min
    25 min
    35 min


  • 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


  1. Preheat grill to medium-high, about 350.
  2. Brush fish with olive oil, then season with salt and pepper, inside and out of the fish.
  3. 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.
  4. Stuff the fish with garlic, rosemary and most of the lemon slices, reserving a few for the top.
  5. Drizzle fish with fresh lemon juice and top with a few lemon slices.
  6. Grill covered for 20-25 minutes, or until the fish reaches an internal temperature of 135.
  7. Remove carefully from grill, transfer to a large platter and garnish with fresh herbs before serving.