We grilled this whole wild salmon over the weekend and I thought I’d share the recipe, because it’s soooo good. {Don’t I say that about every recipe I post here? But then again, why would I post it if it wasn’t good?} I adapted this from things I’ve thrown together in the past and advice from one of my dearest friends who was married to a Japanese lady…(he cooked and ate a lot of yummy fish!)

There are some fabulous fish deals out there, especially if you’re willing to cook the whole thing. You may have to deal with some bones, but you get fantastic fish for a fraction of the cost of fillets. This recipe is great year round, and would be a fabulous addition to your normal Fourth of July party food (for those of you still looking for recipes for this coming weekend!). The fish comes out extremely moist and flavorful.

You can use any kind of fish. I used wild whole salmon here – I got a great deal on it from my fish monger at CostCo, and it was cut and cleaned for me as well. It’s also a great use of all the home grown herbs and fruits that are in season during the summer.

Let me know if you try it? Have you ever made whole grilled fish? What’s your favorite recipe for it? Would love your comments below…;-)

Herb Stuffed Whole Grilled Fish

serves 6-8

• One whole fish (preferably cut and cleaned, with or without the head removed)
• 1 lemon, sliced into rounds
• basil butter (see below)
• Fresh herb sprigs (I used dill, basil and parsley)
• Salt & Pepper

Preheat and clean grill.

Rinse fish, inside and out, and pat dry. Sprinkle inside with salt and pepper. With a large knife, cut deep scores into both sides of the fish.  Smear basil butter onto both sides of the fish, rubbing into the scores.

Stuff inside of fish with lemon slices and herb sprigs. (I like two layers of the lemon slices.)

Grill fish on low, flipping once. Depending on the fish, it’ll take about 15 minutes per side. Cook until fish is opaque and cooked through. Cut and serve.

Watch out for bones – you’ll need to pick through for the little kids. But it’s easy to do, and well worth any effort!

Scores cut into the fish

The fish, stuffed & slathered, ready to go on the grill

Basil Butter

Makes 1 cup. Leftovers are great on bread!

• 1 stick of butter (1/4 cup), room temperature
  
• 2 – 3 cups lightly packed basil leaves

Combine butter and basil in food processor until combined. Season with salt and pepper.

Basil butter after it's given a whirl in the food processor