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Stuffed Fish with Fresh Herbs

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).

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