Citrus Grilled Whole Fish

TIME: 40 minutes // SERVES: 4 // DIFFICULTY: Medium

This citrus grilled whole fish is simple, fresh, and packed with flavor. Brushed generously with Garlic & Shallot Butter while it grills and finished with even more after it comes off the heat, every bite is rich, buttery, and brightened with fresh citrus and herbs.

WHAT DO I NEED?

1 whole fish (2–3 pounds), such as branzino, snapper, or trout, cleaned and scaled
1 (3 oz) tub Garlic & Shallot Butter, softened
1 lemon, thinly sliced
1 lime, thinly sliced
1 small bunch fresh parsley
4–5 sprigs fresh thyme
2 tbsp olive oil
1 tsp kosher salt
½ tsp freshly cracked black pepper
Extra lemon wedges, for serving

Preheat a grill to medium-high heat and oil the grates.
Pat the fish dry. Score both sides 2–3 times, then season inside and out with salt and pepper.
Stuff the cavity with the lemon slices, lime slices, parsley, and thyme.
Rub the outside of the fish with olive oil, then brush generously with softened Garlic & Shallot Butter.
Grill for 8–10 minutes per side, brushing with more butter each time you flip the fish. Continue grilling until the flesh is opaque and flakes easily, reaching an internal temperature of 145°F.
Transfer to a serving platter and immediately slather with the remaining Garlic & Shallot Butter so it melts into a rich, citrusy sauce. Finish with an extra squeeze of fresh lemon and serve warm.