Grilled Whole Fish With Lemon And Thyme Recipes

GRILLED WHOLE FISH WITH LEMON AND THYME

Steps:

• Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
• Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
• Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.

GRILLED WHOLE MACKEREL WITH LEMON, OREGANO, AND OLIVES

Steps:

• Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
• Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper. Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity. Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
• Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
• Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
• Transfer fish to a large platter using 2 metal spatulas, then cut and discard string. Serve fish with sauce.

GRILLED SQUIRREL WITH LEMON THYME, AND ROSEMARY

Steps:

• In a mortar and pestle (or in a bowl using a wooden spoon), mash the thyme leaves, rosemary leaves, garlic, salt, and lemon zest.
• Add the juice of 1 lemon and the olive oil and stir.
• Using a two-tined fork, pierce the squirrel meat many times.
• Lay the meat in a glass or ceramic baking dish and coat thoroughly with the herb paste.
• Pour the remaining lemon juice over the top.
• Cover tightly and refrigerate for at least 4 hours or overnight.
• Prepare a grill for indirect heat.
• Put the marinated squirrel pieces on the cool side of the grill and roast slowly with the lid closed, turning occasionally, for 20-30 minutes or until tender.
• Quickly finish them on the direct side of the grill to crisp them up and get nice grill marks. (If you like, when you grill them for this finishing part, lay them on a bed of soaked sprigs of thyme or rosemary, which gives them a little extra smoky herb flavor.)

GRILLED SALMON WITH THYME AND LEMON

Steps:

• Gather the ingredients.
• If the salmon is frozen, allow it to defrost in the refrigerator.
• Combine the lemon juice , lemon zest, oil, thyme, garlic, and salt in a large resealable bag. Add the salmon and turn the fillets or steaks to coat them evenly.
• Seal the bag and refrigerate it for 30 minutes to 1 hour. Do not allow it to marinate any longer as the salmon can become mushy.
• Preheat the grill for medium-high heat. Right before placing salmon on the grill, oil the grill grates well using large tongs, folded paper towels, and oil. Make several passes across the grates. This will help the fish from sticking and breaking apart.
• Remove the salmon from the bag and place on the hot grill. Brush salmon with marinade from the ziptop bag only once, at the start. Grill the salmon for about 4 to 6 minutes per side.
• Remove the salmon from the heat once the internal temperature of the fish reaches 145 F. The salmon should be light in color and flake easily through the thickest part.
• Optionally, squeeze fresh lemon over each fillet right before you take it off the grill.
• Serve and enjoy!

GRILLED PORGY WITH LEMONS AND SCALLIONS

Steps:

• Prepare a charcoal grill until coals are ashed over and hot, or heat a charcoal grill to high. Or heat a broiler (see Tips).
• Cut 3 lemons into ½-inch-thick slices and discard any pits. Pat fish dry inside and out and season inside with salt. Place the lemon slices inside the fish, then place the thyme and oregano on top of the lemon. If the fish don't close around the stuffing, tie fish closed in two places with kitchen twine. Brush fish on both sides with 4 tablespoons olive oil.
• Toss scallions with a pinch of salt and remaining 2 tablespoons olive oil. Cut the 2 remaining lemons in half, removing any seeds.
• Scrub the grill grate clean, then rub with an oiled kitchen towel or wad of paper towels. If your grill can fit everything, place everything on at once. Otherwise, start with the scallions and lemons, cut sides down. Season one side of each fish with salt and place salt side down on the grates next to the scallions and lemons. Grill (covered if using a gas grill), turning once, until the lemons and scallions are softened and lightly charred, 3 to 4 minutes for the scallions and 5 minutes for the lemons. Grill the fish until the skin releases naturally from the grate, about 6 minutes, then salt the other side, cover and grill until cooked through, about 6 minutes longer. Test for doneness by slipping a paring knife into the center of the fish; it should feel hot when carefully touched to your lower lip or the inside of your wrist.
• Spread scallions on a serving platter and set lemon halves around the sides. Transfer the fish to the platter, remove the string and serve.