Fresh whole trout are stuffed with lemon slices and fennel fronds before a quick turn on the grill, yielding the flakiest, most flavorful fish.
Whole Grilled Sea Bass
Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole, which leaves them with a smoky, charred flavor and tender meat.
Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú)
During Western China’s desert summers, freshwater fish from the Tarim River are barbecued, butterflied, and splayed across long, thin salt-cedar branches. The skewers are then stuck, stake-like, into the ground around a burning fire, which roasts them slowly and evenly. In this version, a hot oven or a traditional western grill will work similarly, roasting the cumin-, garlic-, and pepper-rubbed fish to a fragrant burnish. Get the recipe for Grilled Fish with Cumin and Jalapeños (Xīnjiāng kăoyú) »
A bright salsa made from ripe mangoes, cilantro, red onion, and lime is the perfect foil for thick swordfish steaks.