Smoky, bold, and straight off the fire — this Grilled Whole Fish is Latin-Caribbean comfort at its finest. A whole fish gets scored, seasoned, and grilled until the skin is charred and crispy and the meat inside stays flaky and juicy. Served with tender yuca, sliced jalapeños, onions, and a bright tomato sauce, it’s a feast that tastes like a beachside cookout.
Ingredients
- 1 whole fish (2 to 3 lbs), such as red snapper or sea bass, scaled and gutted
- 3 tbsp olive oil
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 4 garlic cloves, minced
- 2 limes, one juiced and one cut into wedges
- 1 lb yuca (cassava), peeled and cut into chunks
- 1 large red onion, thinly sliced
- 2 jalapeños, thinly sliced
- 1 cup tomato sauce
- 1/4 cup fresh cilantro, chopped
- 2 tbsp fresh parsley, chopped
Instructions
- Prep the fish: Rinse the fish and pat very dry. Score 3 diagonal slashes on each side, cutting down to the bone.
- Season generously: Rub the fish inside and out with olive oil, then season with salt, pepper, smoked paprika, cumin, and minced garlic, working the seasoning into the slashes.
- Cook the yuca: Boil the yuca chunks in salted water for 20-25 minutes until fork-tender. Drain and keep warm.
- Heat the grill: Preheat the grill to medium-high heat (about 400°F/200°C). Clean and oil the grates well so the skin doesn’t stick.
- Grill the fish: Lay the fish on the hot grates and grill 6-8 minutes per side without moving, until the skin is charred and crisp and the flesh flakes easily.
- Warm the sauce: While the fish grills, warm the tomato sauce in a small saucepan and stir in half the cilantro.
- Plate and garnish: Transfer the fish to a platter with the yuca. Top with sliced onions, jalapeños, parsley, and remaining cilantro. Spoon the warm tomato sauce over or serve alongside.
- Serve: Serve immediately with lime wedges for squeezing over the top.
Pro tip: A screaming-hot, well-oiled grill and a fish that’s patted bone-dry are the two secrets to crispy skin that releases cleanly instead of sticking.
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Estimated nutrition per serving: 520 calories, 44g protein, 38g carbs, 18g fat.
