Grill whole fish like a pro: hot grill, don't flip too early

Score the skin, oil everything, and leave it alone.

Whole fish like branzino or trout are actually easier than fillets because the skin and bones protect the meat. The mistake most people make is trying to move the fish too soon. It will stick if you rush it.

Here’s the playbook:

• Pat the fish dry inside and out. Really dry.
• Score the skin three or four times on each side (cuts through to the bone).
• Salt generously inside and out. Stuff the cavity with lemon slices and fresh herbs (dill, parsley, thyme).
• Brush the fish with oil, then brush the grill grates. Get the grill screaming hot.
• Lay the fish on the grates at a 45-degree angle to get those nice crosshatch marks.
• Close the lid and wait 5–7 minutes depending on thickness. Then try to lift gently with a thin metal spatula. If it resists, it’s not ready. When it releases easily, flip.
• Second side: 4–5 minutes, lid on.

The fish is done when the flesh at the thickest part flakes easily and the skin is charred and crisp. No need for internal temp if you check with a fork.

Use a fish basket if you’re nervous, but a clean, hot, oiled grill is all you need. Skip the lemon slices on the skin side—they’ll steam instead of crisp.

That first perfect flip is the moment you realize grilling whole fish is not intimidating at all.