I use this technique for cooking whole scup, but you can use it for any small whole fish. If you buy the fish at a seafood market, ask the fishmonger to remove the scales. You can grill directly on the grates or you can use a cast iron fish pan.
- 4 whole scup or other small fish, gutted and with scales removed (1 per person)
- Salt and pepper
- Olive oil
- Fresh herb sprigs (choose any mix of thyme, oregano, parsley, cilantro or dill)
- 2 limes, thinly sliced
- Lemon wedges for serving
1. Get a charcoal fire ready and let it cook down to a medium fire.
2. Prepare the fish by making 3 shallow slashes on each of the skin sides with a knife. Season with salt and pepper and brush liberally with olive oil. Stuff the fish with sprigs of fresh herbs and lime slices.
3. Clean the grates and oil well to prevent fish from sticking. Alternatively, cook the fish in a cast iron pan or on a cast iron fish pan.
3. When the fire is ready, grill the fish about 4 to 5 minutes per side. When the fish turns opaque, but is still moist looking, it is done. Serve with wedges of lime or lemon. Once you eat the meat from one side, lift and discard the backbone before eating the other side.
This recipe was originally publised in the article What's Scup.
