Grilled whole fish is a delicious and impressive dish that can be easily prepared on the grill. Chef Dave Pasternack’s technique for cooking a whole fish on the grill is straightforward and focuses on highlighting the natural flavors of the fish itself. By following his recipe, you can achieve a perfectly cooked, flavorful dish that is sure to impress your guests.
To start, it’s important to keep the whole fish fresh before cooking. The best way to do this is to keep the fish very cold (but not frozen) and ensure that the flesh remains dry. To achieve this, place the fish in a container that can be set over ice and stored in the refrigerator. Alternatively, you can place the fish in a large ziplock bag, making sure it is airtight and water won’t seep in from melting ice. Before storing, rinse the fish and pat it dry with paper towels to remove any excess moisture.
Once the fish is ready to cook, make sure to pat the skin dry and let it sit out for a short period to take off the chill. It’s also important to allow the grill to fully heat before adding the well-oiled fish to the well-oiled grill grates. This will help prevent sticking and ensure that the fish cooks evenly and develops a nice charred flavor.
When it comes to serving, a classic, crisp French Chardonnay is the perfect pairing for grilled whole fish. A wine like Louis Latour Ardeche Chardonnay complements the dish beautifully and enhances the flavors of the fish.
Overall, cooking a whole fish on the grill is a simple yet impressive dish that is perfect for entertaining or enjoying a special meal at home. By following Chef Dave Pasternack’s recipe and tips, you can create a delicious and flavorful dish that is sure to please even the most discerning palates.
