Elevate Your Grill Game
There’s something truly magical about grilling a whole fish. The smoky flavor, crispy skin, and juicy flesh create a culinary experience that’s hard to beat. And when you add the bold, spicy flavors of Jamaican jerk seasoning, you’ve got a dish that’s sure to impress.
Why a Whole Fish?
Grilling a whole fish not only looks impressive but also retains its natural moisture, resulting in a succulent and flavorful meal. Plus, it’s a great way to feed a crowd without the hassle of individual filets.
This cook was done on the Oklahoma Joe’s Bronco Pro drum smoker. I chose this grill because of its versatility. I wanted high heat, but I wanted the fish to be a bit farther from the heat than a kettle grill per se. I am confident you can accomplish this on any pit, however, this was the easiest to get a hassle free cook.
Tips for Grilling the Perfect Fish
- Pat it Dry: Before grilling, pat the fish dry with paper towels. This helps to achieve a crispy skin.
- Oil it Up: Brush the fish with a thin layer of oil to prevent sticking to the grill grates.
- High Heat: Grill the fish over high heat to create a crispy skin.
- Don’t Overcrowd the Grill: Avoid overcrowding the grill to maintain optimal heat and prevent the fish from steaming.
Jerk Whole Fish on the Oklahoma Joe’s Bronco
Ingredients:
- 1 whole fish (any fish in the snapper or drum family works well)
- Jerk marinade (recipe in our newsletter)
- Olive oil
- Lemon wedges
- ½ stitch unsalted butter
- Basting brush(I used a sprig of thyme)
Instructions:
- Prep the Fish:
- Clean the fish and remove the gills and internal organs.
- Pat the fish dry with paper towels and brush with olive oil.
- Season the inside of the fish with the jerk marinade.
- Use my dry jerk seasoning to season the exterior.(Included in my wet jerk marinade recipe) Or you can buy it when it is released later this month.
- Prep the Grill:
- Preheat your Oklahoma Joe’s Bronco to high heat.(300-350 degrees F)
- Oil the grill grates to prevent sticking.
- Grill the Fish:
- Place the marinated fish on the grill, skin side down.
- Place a ramekin with a tbsp of the jerk marinade, butter and juice from half a lemon to melt.
- Use mixture to baste fish after the first flip.
- Grill for 20 minutes per side, or until the fish is cooked through and the skin is crispy.
- Use leftover butter mixture to pour over the finished product to make that flavor pop.
- Serve:
- Remove the fish from the grill and let it rest for a few minutes before serving.
- Garnish with lime wedges and serve immediately.
Want the Jerk Marinade Recipe?
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Let us know in the comments if you’ve tried grilling a whole fish on your Oklahoma Joe’s Bronco. What’s your favorite fish to grill?
