Whole Grilled Fish with a Tarragon Vinaigrette Recipe

"I love to grill whole fish; and, whether you grill or pan saute, it is much easier than one thinks. Once the fish has grilled, open up the fillet; and the flesh, will literally pull right off the bone. Or, the whole center bone (back bone) will pull right out. And, you are left with tender, moist, and flavorful fish. The vinaigrette is drizzled over the warm cooked fish. Serve with roasted potatoes; and, a spinach salad with, orange and fennel, to accompany the flavors of the fish."

Step by Step Method

Step 1

Fish ... As I mentioned, I have my fish monger; or the guy behind the seafood counter prepare this. They do this all the time; and, there is no charge. Just ask.

Step 2

Rinse your fish well, dry; and let it come to almost room temp. Then, season the inside with plenty of salt and pepper; add rings of thin sliced onions, orange, and tarragon sprigs. Make diagonale cuts on each side of the fish (skin side) about 2-3" apart. Brush with olive oil, and season with salt and pepper. Using kitchen twine, or any cotton string; tie the fish in 2-3 places so the filling will not spill out. This isn't necessary; but, it does help.

Step 3

Vinaigrette ... Add everything to a small bowl, measuring cup; or, I love a tupperware container - just add everything, and shake. Let that rest as you prepare the fish.

Step 4

Grill ... First and most importantly - make sure to oil your grill, grill pan, or saute pan well. Bring to medium-medium high heat. Add the fish to the grill or pan, and sear on the first side until golden brown; and, the fish NO longer sticks. Very important ... DO not try to move the fish until it is ready to be moved. Otherwise, it will tear the skin; let it crisp up before flipping. About 5-7 minutes per side. Remember, the type and thickness of the fish can determine the cooking time. Flip the fish; and cook on the second side, until golden brown. To test, insert a fork and twist in the flesh; the fish should be flaky, tender, and white.

Step 5

Smaller trout and take 5-7 min per size; but, larger fish a take up to 15 min per side.

Step 6

Plate and Serve ... Now, this makes enough vinaigrette for a 'large' fish, which serves 4 people, depending on what you serve with it; or, 3-4 individual whole fish. I usually pick the smaller whole fish; and serve one per person. But, I always serve it the same.

Step 7

Imply open up the fish, squeeze the fresh orange over the fish; then, drizzle the vinaigrette over the fish. Rice pilaf, roasted potatoes; and a spinach and fennel salad are a perfect side dish. ENJOY!