Spiced grilled fish
- Preparation 10 min
- Refrigeration 1 h
- Cooking 20 min
- Servings 4
- Freezing I do not suggest
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🐟 The whole grilled fish that impresses effortlessly
This spiced grilled fish delivers exactly what you’re looking for in a spectacular BBQ dish: whole snapper seasoned with a homemade grilled spice blend (coriander, fennel, cumin, mustard), cavity filled with fresh cilantro, crispy and golden skin. Toasting the spices before crushing them releases their essential oils and creates that incredible aromatic depth. It’s the kind of dish that turns heads on the patio and tastes like you spent hours in the kitchen. Perfect for a summer dinner, a reception on the patio, or when you want to impress with something really special.
🔥 Indirect cooking that guarantees perfection
Cooking at medium heat on only one side of the BBQ without ever flipping the fish is the secret to a perfectly cooked whole fish that stays intact. Fifteen minutes is enough for the flesh to become tender and flake easily with a fork. The limes grilled flesh-side down during the last few minutes add that brilliant tangy touch that beautifully complements the smoky spices. Simple, spectacular, and it delivers every time.
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🔪 Toast whole spice seeds before crushing
Toasting seeds dry releases their essential oils and develops an aromatic depth you can’t get with store-bought ground spices. Two to three minutes is enough — watch carefully as they can burn quickly. This step makes all the difference in the final complexity.
📐 Cook on one side only without ever flipping
Flipping a whole fish on the grill is the best way to break it into pieces. Cooking at indirect medium heat on one side only for 15 minutes allows even cooking without handling. The heat circulates around the fish and cooks it perfectly without stress.
⏱ Have a water spray bottle near the BBQ
The oils that drip from the fish can cause flames under the grates. A water spray bottle allows you to quickly extinguish the fire without moving the fish and without losing grill temperature. It’s a simple tool that saves the cooking.
❄️ Refrigerate the spiced fish 1 hour before grilling
This hour in the fridge allows the spices to adhere to the skin and penetrate the flesh slightly. Cold fish also handles better and doesn’t stick as much to the grates. Patience is rewarded with perfectly spiced crispy skin.
🔥 Use a large metal spatula to remove gently
A whole grilled fish is fragile. Sliding a large metal spatula under the fish in one smooth motion allows you to transfer it without breaking. Taking your time and being gentle ensures a spectacular presentation on the plate.
🔥 Use a reusable BBQ grill mat
Reusable silicone or Teflon grill mats placed on the grate make handling whole fish or delicate foods much easier. They prevent the fish from sticking while allowing heat and smoky flavors to pass through. An investment that saves many delicate dishes on the BBQ.
Ingredients
- 1 tsp (5 ml) coriander seeds
- 1 tsp (5 ml) fennel seeds
- 1 tsp (5 ml) cumin seeds
- 1 tsp (5 ml) mustard seeds
- ½ tsp (2.5 ml) crushed cayenne pepper
- ½ tsp (2.5 ml) ground turmeric
- ½ tsp (2.5 ml) coarse salt
- 4 whole snapper cleaned, scaled, 300 to 400 g (10 to 13 oz) each
- 2 good handfuls fresh cilantro + some for serving
- Olive oil
- 2 limes cut in half
- Freshly ground pepper
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Preparation
- In a small skillet heated over medium temperature, put the coriander, fennel, cumin and mustard seeds, and toast for 2 to 3 minutes to bring out their aromas. Let cool.
- Put the cooled toasted seeds in a mortar with the cayenne pepper, turmeric and coarse salt. Using a pestle, crush the seeds to reduce them to powder. Pepper to taste.
- Generously sprinkle the inside of the fish with half of the spice mixture and fill the cavity with fresh cilantro. Lightly oil the outside of the fish and sprinkle the skin with the remaining spices. Reserve in the fridge for 1 hour.
- Preheat the barbecue to high heat.
- When ready to cook the fish, lower the intensity to medium heat on only one side of the BBQ. Lightly oil the grate on that side and place the fish on it. Cook for about 15 minutes or until the fish flesh is well cooked and flakes easily with a fork. Do not flip or move the fish during cooking. Remove the snapper from the barbecue using a large metal spatula gently.
- About 5 minutes before the end of cooking, add the limes flesh-side down on the grate and cook until colored. Serve the fish with the grilled limes and a good handful of fresh cilantro.
Yes, sea bass, sea bream, whole salmon or even trout work very well with this spice blend. Adjust cooking time according to fish size — larger fish take 20 to 25 minutes, smaller ones 10 to 12 minutes.
Yes, preheat the oven to 425°F (220°C), place the fish on a sheet pan with a rack and cook 15 to 20 minutes until the flesh flakes easily. The result won’t have the smoky flavor of the BBQ but will be delicious and tender.
The spice blend can be prepared up to 1 week in advance and stored in an airtight container. The fish can be spiced and refrigerated up to 4 hours before grilling. Cook just before serving for the best texture.
The flesh becomes opaque and flakes easily with a fork. Insert a fork near the central bone — if the flesh separates without resistance, it’s ready. A thermometer inserted in the center should read 145°F (63°C).
Gently remove the skin, then run a fork along the bones from the spine outward. The flesh comes off like a charm in beautiful fillets. Flip the fish after removing the first side and repeat the operation.
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