IGA tips and tricks: Barbecuing and filleting a whole fish


  • Preheat barbecue to medium-high and clean grill. Remember to oil grill before cooking fish: Soak a paper towel in oil and rub it over the grill using tongs. 
  • When buying fish, ask for a gutted fish with firm flesh that is not scaled. The scales will protect the fish from the barbecue flames. Fish that works well for this type of cooking includes sea bream, snapper, and sea bass. 
  • Place fish on a work surface and cut off fins. Pat dry with a paper towel. 
  • Season inside and outside of fish with salt and pepper and stuff with your choice of seasonings (e.g., thyme, rosemary, lemon, lime, dill, fennel, etc.). 
  • Place diagonally on grill and cook for about 6 to 8 minutes per side, turning halfway through cooking. Fish is cooked when the internal temperature reaches 63°C (145°F) and the flesh comes away easily from the central backbone. 
  • To serve, cut along entire length and split fish into two fillets. Remove central backbone from the tail up, taking off the head as well. 
  • Remove remaining bones.