Grilled Fish

Here’s the recipe from last night’s main course.


  • 3 whole croakers, cleaned, split and dressed
  • chopped tomato
  • chopped vidalia onion
  • minced garlic
  • chopped basil
  • salt and pepper to taste
  • extra virgin olive oil
  • Balsamic glaze


  1. Wash fish and pat dry. 
  2. Season the inside skin with salt & pepper to taste.  Stuff with tomato, onion, garlic, and basil.  Use a bamboo skewer to sew the opening shut.
  3. Rub outside of fish with olive oil.  Generously season with salt and pepper.
  4. Place fish directly on grates of charcoal grill.  Let cook for 10 minutes then flip to other side and cook for another 10 minutes or until cooked throughout.
  5. Remove fish from grill and allow to rest for 5 minutes before serving.  Remove skewer.
  6. Serve fish topped with extra tomatoes, onions, and basil and drizzled with Balsamic Glaze.

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