Nothing tastes better than freshly caught fish, grilled to perfection out in the open air. Perch, bass, pickerel or trout; whatever you have swimming in your lake or river.
Serves: 4 Preparation Time: 0:10

• 1 whole fish (13/4-2lb) OR 2 small whole fish (3/4-1lb each), cleaned
• 1 lemon, cut in 1/8ths
• 2 tablespoons fresh herbs (thyme, oregano, chives, dill), rinsed and chopped
• 1/2 small onion, finely chopped
• 1 small tomato, chopped
• 1 clove garlic, minced
• 2 teaspoons butter
• salt and pepper, to taste

Preheat barbecue on HIGH.

Rinse fish and pat dry. Season lightly with salt and pepper. Fill the cavity of each fish with 2 pieces of lemon, herbs, onion, tomato, garlic and butter. Lightly brush the outside of the fish with olive oil. Place in fish basket.

Place the fish in the fish basket (21014) on the grids, and reduce heat to MEDIUM-LOW. Cook, turning once, until fish turns opaque and starts to flake, approximately 8 minutes per side, depending on the thickness of the fish.
(Rule of thumb when cooking fish is 10 minutes per inch of thickness).

Useful products for this recipe:

• Non-Stick Fish Basket (21014)