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Fish Feast

Fish Feast
Recipe by Matt Moore / Photography by Andrew Cebulka


This recipe is sure to impress! Grilling a whole fish definitely makes a statement and is a great way to feed a crowd. This recipe was developed my Matt Moore of Nashville, TN as a way to pump up our grilling menu and include dishes that don’t require a hot dog bun. This recipe is simple to prepare and highlights the natural flavor of the fish, while bringing in the freshness of lemon and thyme.  Moore suggests serving this protein with summer seasonal vegetables like yellow squash and zucchini. We suggest serving it with friends, as you don’t want anyone to miss this.

few extra tips for grilling fish

  • Heat the grill to high, allowing the temperature to “clean” the grates. With a wire brush, scrape the grates down to remove the debris.
  • With an oil cloth, wipe down the grates.
  • Be sure that the fish is dry, and doesn’t have any extra moisture on it.  For full fish, it’s best to use a fish “holder”. Thicker cuts of fish are best for the grill (such as tuna, Wahoo, or Mahi).  Thinner cuts (such as tilapia, or flounder) should be put on foil.
  • Brush the fish with oil and season it with salt and pepper.
  • Place the fish in the middle of the grates to get the full heat from the grill.  Leave the fish for 3-4 minutes and don’t move it. Flip the fish over with tongs or a fish spatula and leave it for 3-4 minutes.  Flip the fish over again and angle it 45 degrees to get the proper grill marks, and leave it on the grill for 3-4 minutes.  Flip it one last time and cook through.

Grilled Whole Red Snapper with Lemon and Thyme
from Matt Moore of Nashville, TN

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