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TIME TO READ: 1m 30s

With Easter just around the corner it’s time to brush up on your barbecuing skills so you can serve up the most delicious whole fish.

Follow this guide by Bon Appetite and your guaranteed to cook your fish to perfection every time!

Before you start, make sure you’ve given your grill a thorough clean so there are no left over crispy bits from your last barbecue session.

Step #1 – Score it

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With an extra-sharp knife score your fish deeply to help distribute heat and ensure the fish cooks evenly.  Make your cuts on an angle about 4 cm apart all the way along the bone.

Step #2 – Stuff it

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Give your fish a generous sprinkle of salt and pepper on both sides, and in each cavity.  Place the segments from half a mandarin or tangerine inside the fish.  These tend to give the fish and sweeter, milder taste than lemons.  Inside the cavity, add several springs of your favourite fresh herbs.

Step #3 – Oil it

Lightly coat your fish with about 1 tablespoon of good quality olive oil on both sides.

Step #4 – Grill it

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Place your fish on the hot barbecue grill.  The most crucial step in achieving a perfectly cooked whole fish is to avoid moving it once you have put in down.  If you do, you’ll rip the skin and lose some of the flesh, throwing off the whole cooking process.

Wait for 3-4 minutes before checking to see whether your fish is ready to be flipped.  The time to flip is when the skin no longer sticks to the grill.  Brush a spatula with olive oil on both sides and gently slide it under the fish to turn it over.

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Cook your fish for another 3-4 minutes.  Serve with a sprinkle of fresh herbs on top and a few citrus segments on the side.  It’s as easy as that!

Recipe by Eric Werner
Photograph by Dean Kaufman

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