Stuffed Fish with Fresh Herbs
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.
1 whole fish or 2 small whole fish, cleaned
1 lemon, cut in 1/8ths
2 tbsp fresh herbs (thyme, oregano, chives, dill), rinsed and chopped
1/2 small onion, finely chopped
1 small tomato, chopped
1 clove garlic, minced
2 tsp 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 a fish basket 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).