Best 8 Grilled Whole Fish With Lemon And Thyme Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Grilled whole fish is a classic dish that can be enjoyed by people of all ages. It is a healthy and delicious way to cook fish, and it is also relatively easy to prepare. When grilled properly, the fish will have a crispy skin and a tender, flaky interior. The lemon and thyme add a bright and herbaceous flavor to the fish, which makes it even more enjoyable. If you are looking for a delicious and easy way to cook fish, grilled whole fish with lemon and thyme is a great option.

Let's cook with our recipes!

GRILLED WHOLE FISH WITH LEMON AND THYME



Grilled Whole Fish with Lemon and Thyme image

Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill, which makes for an easy dinner. The fish is especially delicious with a dab of homemade Sorrel Green-Goddess Dressing.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 25m

Yield Serves 8 to 10

Number Of Ingredients 6

Olive oil, for rubbing
2 white fish, such as scup, pike, perch, or trout (each 1 1/2 to 2 pounds), gutted, scaled, and patted dry
Kosher salt and freshly ground pepper
4 lemons, 2 thinly sliced into rounds, 2 halved
1 bunch fresh thyme
Sorrel Green-Goddess Dressing, for serving

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 FISH WITH LEMONGRASS, CHILES AND COCONUT



Grilled Whole Fish With Lemongrass, Chiles and Coconut image

Spicy, herbal and a little sweet from the coconut milk, these grilled whole fish are perfumed with lemongrass and spiked with tiny, potent Thai chiles. I like dorade here, but you can use any small whole fish (1 pound or so). Have your fishmonger clean them but leave in the bones. They help keep the fish moist on the grill and add great flavor. You can also roast the fish instead of grilling; place them on a rimmed baking sheet and roast at 425 degrees until the fish is cooked through, usually 10 to 15 minutes.

Provided by Melissa Clark

Categories     dinner, quick, main course

Time 30m

Yield 4 servings

Number Of Ingredients 14

4 (1-pound) whole dorade, branzino or trout, cleaned
1/4 teaspoon fine sea salt, more as needed
Black pepper, as needed
1 1/2 tablespoons coconut oil, softened or melted
3 limes
2 small shallots, peeled
1 bunch cilantro, leaves and stems separated (about 2 cups leaves)
2 small stalks lemongrass, halved lengthwise and cut into 3-inch pieces
1 cup mint leaves, more for garnish
1 Thai chile or 1 to 2 serrano chiles, seeded and coarsely chopped
2 small garlic cloves, grated on a Microplane or minced
1/4 teaspoon Asian fish sauce, more to taste
1/2 cup unsweetened coconut milk
1 tablespoon safflower or grapeseed oil

Steps:

  • Season cavities and outside of fish with salt and pepper. Rub skin all over with coconut oil.
  • Thinly slice 1 lime and 1 shallot. Cut another lime into wedges and save for garnish. Fill each fish cavity with lime and shallot slices, a handful of cilantro stems (discard the rest) and the lemongrass.
  • Prepare the sauce: Coarsely chop the remaining shallot and juice the remaining lime. In a mini food processor, combine shallot, 1 tablespoon lime juice, the cilantro leaves, the mint, the chile, the garlic, the fish sauce and 1/4 teaspoon salt. Pulse until herbs are chopped, then add coconut milk and oil. Continue to pulse until a coarse, chunky sauce forms. (Don't overdo it; you want a relish-like texture, not a purée.) Taste and add more salt, fish sauce and/or lime juice if necessary. (Alternatively, chop everything really finely by hand and stir in the coconut milk and lime juice.) Sauce can be prepared up to 4 hours ahead. Refrigerate until needed.
  • Light or heat the grill to medium-high heat. Place fish in basket and grill until blistered and just cooked through, 3 to 4 minutes per side. (Poke the fish along the spine; it should be tender but still juicy.) Serve, garnished with lime wedges and mint leaves, with sauce on the side.

Nutrition Facts : @context http, Calories 615, UnsaturatedFat 9 grams, Carbohydrate 13 grams, Fat 24 grams, Fiber 3 grams, Protein 86 grams, SaturatedFat 12 grams, Sodium 495 milligrams, Sugar 3 grams

GRILLED WHOLE FISH



Grilled Whole Fish image

Cooking small whole fish, as opposed to fillets, optimizes flavor and juiciness, because the skin and a thin layer of (healthy) fat insulate the meat -- and it couldn't be easier. Mild, white-fleshed branzino is almost tailor-made for the technique: It has relatively few bones and they're simple to remove, so the fish is very easy to serve and eat.

Provided by Martha Stewart

Categories     Food & Cooking     Main Dish Recipes

Time 50m

Yield Serves 2 to 4

Number Of Ingredients 10

2 whole branzino (each 1 to 1 1/2 pounds), cleaned, heads and tails left intact
6 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
2 thin wooden skewers or 6 toothpicks, soaked in water 30 minutes
Vegetable oil, for brushing
1 lemon, half thinly sliced, half cut into 2 wedges
3 sprigs dill, plus more for garnish (optional)
1 lime, half thinly sliced, half cut into 2 wedges
3 sprigs fresh basil, plus more for garnish (optional)
3 Thai or serrano chiles, left intact but split down 1 side

Steps:

  • Preheat grill for direct-heat grilling over medium-high heat. Meanwhile, drizzle cavity of each fish with 1 tablespoon olive oil, then season generously with coarse salt and freshly ground pepper.
  • Aromatics help keep whole fish moist while grilling. Stuff 1 fish cavity with lemon slices and dill and the other with lime slices, basil, and Thai chiles. If using just 1 filling, double amounts called for.
  • Fasten each opening with a wooden skewer or toothpicks that have been soaked in water so they don't burn. This keeps the aromatics inside and also makes fish easier to handle on the grill.
  • Using a paring knife, make long, 1/4-inch-deep diagonal slashes at 2-inch intervals on both sides of fish so they cook evenly throughout. This also allows any seasonings on skin (see step 5) to penetrate.
  • Rub both sides of each fish with remaining olive oil and season with salt and pepper, working all into slashes as well as heads and tails -- both are edible, and the tail becomes delightfully crisp when grilled.
  • Brush hot grill with vegetable oil; immediately place fish on grill. Cook, undisturbed and uncovered, until undersides are charred and flesh along gills on undersides turns opaque, 5 to 7 minutes.
  • Turn fish with 2 large spatulas. If they stick, wait a few seconds until skin sears enough to release cleanly. Grill on other side until charred and fish are just cooked through and opaque, 5 to 7 minutes more.
  • Serve fish with lemon and lime wedges and more herbs. To serve, cut fillet free from top side of fish and remove with a spatula. Remove bones to free other fillet.

GRILLED SALMON WITH THYME AND LEMON



Grilled Salmon With Thyme and Lemon image

This delicious grilled salmon recipe utilizes the refreshing combination of lemon and thyme. It is perfect for cookouts and weeknight meals.

Provided by Derrick Riches

Categories     Entree     Dinner

Time 52m

Yield 4

Number Of Ingredients 8

4 (6-ounce) salmon fillets
1/4 cup lemon juice
1 tablespoon lemon zest
2 tablespoons olive oil (or avocado oil)
1 1/2 teaspoons fresh thyme leaves, lightly chopped
1-2 cloves garlic, minced
1 teaspoon of sea salt
Optional : lemon wedges

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!

Nutrition Facts : Calories 417 kcal, Carbohydrate 2 g, Cholesterol 107 mg, Fiber 0 g, Protein 38 g, SaturatedFat 5 g, Sodium 636 mg, Sugar 0 g, Fat 28 g, ServingSize 4 servings, UnsaturatedFat 0 g

LEMON AND THYME GRILLED TUNA



Lemon and Thyme Grilled Tuna image

Make and share this Lemon and Thyme Grilled Tuna recipe from Food.com.

Provided by ratherbeswimmin

Categories     Tuna

Time 42m

Yield 4 serving(s)

Number Of Ingredients 7

4 (6 ounce) tuna steaks (1/2 inch thick)
1/4 cup olive oil
2 teaspoons finely chopped fresh thyme
1 -1 1/2 teaspoon salt
1 teaspoon grated fresh lemon, rind of
1/2 teaspoon pepper
1/4 cup fresh lemon juice

Steps:

  • Put the tuna steaks into a large heavy-duty zip-top plastic bag.
  • In a small bowl, add the olive oil, thyme, salt, lemon peel, pepper, and lemon juice; stir to combine.
  • Pour mixture into the bag with the tuna.
  • Seal bag; turn bag to coat tuna.
  • Marinate in the refrigerator for 30 minutes.
  • On a well greased grill rack, over medium heat, grill tuna steaks 6-7 minutes or until fish is firm but still pink on the inside and flakes easily; turn once during grilling.

LEMON THYME SWORDFISH



Lemon Thyme Swordfish image

I like to swing by my fish guy and pick up the steaks, then zoom home, marinate and grill (or broil) for a nice, after work treat! YUM! We like these with rice and steamed broccoli. Prep time includes marinate time

Provided by Hey Jude

Categories     Lunch/Snacks

Time 50m

Yield 6 serving(s)

Number Of Ingredients 8

6 (6 ounce) swordfish steaks, 1/2 inch thick,skin removed
2 lemons, juice of
2 shallots, thinly sliced
2 cloves garlic, crushed
2 tablespoons coarse grain mustard
1/4 cup extra virgin olive oil
3 -4 sprigs fresh thyme, minced
fresh ground black pepper

Steps:

  • Place the swordfish in a shallow bowl.
  • Whisk the lemon juice, shallots, garlic, mustard, oil and thyme in a small bowl; season with the pepper.
  • Pour over the swordfish.
  • Marinate, covered, at room temperature for 30 minutes, or in the fridge for several hours.
  • Set up your gas or charcoal grill and brush the grill rack with oil.
  • Arrange the swordfish on the rack; grill for 3-4 minutes on each side, or until seared on the outside and cooked through.

GRILLED LEMON & THYME LEMONADE



Grilled Lemon & Thyme Lemonade image

We use our grill for most summer dinners, so we thought, "why not grill the lemonade?" The flavor is surprisingly smooth, with just the right amount of honey and herbs. We call it Thyme for Lemonade. -Susan Jordan, Denver, Colorado

Provided by Taste of Home

Time 30m

Yield 9 servings (1 cup each).

Number Of Ingredients 7

15 fresh thyme sprigs
2 cups water, divided
1 cup sugar, divided
9 medium lemons, halved
1/4 cup honey
1/4 teaspoon almond extract
5 cups cold water

Steps:

  • In a small bowl, soak thyme sprigs in 1 cup water while preparing lemons. Place 1/4 cup sugar on a plate; dip cut sides of lemons in sugar., Cover and grill lemons, cut side down, over medium-high heat for 1-2 minutes or until golden brown. Cool slightly. Drain thyme; grill for 1-2 minutes or until lightly browned, turning once., In a small saucepan, combine 1 cup water, honey and remaining sugar; bring to a boil, stirring constantly to dissolve sugar. Remove from the heat. Add grilled thyme sprigs and extract; let stand for 1 hour to steep. Discard thyme., Meanwhile, squeeze lemons to obtain 1-1/2 cups juice; strain. In a large pitcher, combine 5 cups cold water, thyme syrup and lemon juice. Serve over ice.

Nutrition Facts :

GRILLED PORGY WITH LEMONS AND SCALLIONS



Grilled Porgy With Lemons and Scallions image

Porgy is a fish that takes beautifully to grilling whole, filled with aromatic ingredients. Here, Ayesha Nurdjaja, the chef of Shuka in New York City, stuffs the fish with lemon and herbs. When lightly charred, the skin of the fish becomes crispy and delicious. One way to guarantee that your fish will lift easily off the grill is to have clean, well-oiled grates, and if you're willing to sacrifice a couple of extra bunches of scallions, lay them on the grill, then put the fish on top. The scallions will burn away, but the fish will release. Fennel fronds work the same way. Ms. Nurdjaja tops the fish with a lightly-dressed arugula salad - but it's just as delicious on its own.

Provided by Florence Fabricant

Categories     dinner, weeknight, seafood, main course

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 7

5 lemons
4 whole porgies (1 1/2 pounds each), boned and gutted (see Tips)
Salt
8 sprigs fresh thyme
4 sprigs fresh oregano
6 tablespoons extra-virgin olive oil, plus more for the grill grates
2 bunches scallions, trimmed

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.

Tips:

  • Choose the right fish: Whole fish is a great option for grilling because it cooks evenly and stays moist. Look for firm, fresh fish with clear eyes and bright red gills.
  • Prep is key: Before grilling, clean and gut the fish, and score the skin. This will help the fish cook evenly and prevent it from sticking to the grill.
  • Season simply: A simple seasoning of lemon, thyme, salt, and pepper is all you need to enhance the natural flavors of the fish. Don't overdo it with spices or marinades, as they can overpower the delicate taste of the fish.
  • Cook over medium heat: Grilling over medium heat will help the fish cook through without burning. Be patient and let the fish cook for the recommended time, flipping it halfway through.
  • Pay attention to doneness: The fish is done cooking when it flakes easily with a fork. Overcooking will dry out the fish, so keep an eye on it and remove it from the grill as soon as it's cooked through.

Conclusion:

Grilling whole fish is an easy and delicious way to enjoy fresh seafood. With just a few simple tips, you can grill a perfect whole fish that is moist, flavorful, and flaky. So next time you're looking for a healthy and delicious meal, give grilled whole fish a try. Your taste buds will thank you!

Related Topics