Home Living Cooking In the KitchenTips for selecting, preparing and cooking your favorite fish, whole

In the Kitchen
Tips for selecting, preparing and cooking your favorite fish, whole

Photo: Kayleigh Van Vliet Baig

Cooking, grilling or even purchasing a whole fish can seem like something only a master chef can do — but with a few tips anybody can set foot into the fish market and pick up a whole fish for dinner.

When purchasing a whole fish you’re looking for a few signs of freshness. First things first, the smell of your fish market should smell fresh, like the clean air at the water’s edge, not fishy like some would think a fish market should smell like.

Seeing if the fish is fresh should be easiest to tell when the fish is whole. The eyes should look bright and lifelike not cloudy and dull. The fish should smell fresh, not stinky; don’t be afraid to get close. Also, give it a poke – the flesh should be firm and springy. These are all the simple signs of telling the freshness of your fish.

Purchase the fish or any fresh seafood the same day you intend to cook it. If this is not doable, then packing it in ice and refrigerating is the best way to keep it from spoiling.

Oh, and while your at the market be sure to ask your fish monger to remove the guts, gills and scales. This is something that can take hours if you have no prior experience, plus it’s messy and your fish monger should be more than happy to do it for you. Just don’t forget to mention to leave the head on!

Now all that’s left to do is prepare, cook and eat. Whether you are roasting, pan frying or grilling, let your fish come to room temperature prior to ensure even cooking of the fish. Also pat dry the outside and inside with a paper towel to remove any excess moisture.

The recipe I have provided is for grilling. This is our summer go-to meal. Easy to prepare, fun to eat and full of great flavor. If you have a fish basket for the grill, then by all means use it. This ensures perfect flipping and can help with transporting from grill to platter. But if you don’t already own one please don’t run out and buy one in fear of losing a whole fish to the grill. With some patience, a metal spatula and a pair of tongs for added support a whole grilled fish can successfully be had.

 

Photo:Kayleigh Van Vliet Baig
Photo:Kayleigh Van Vliet Baig

Whole Grilled Fish with Lemon & Parsley

Serves: 2 for a meal or 4 for tasting

Ingredients:
1 ½ lb – 2 lb whole fish such as Branzino, Blue Fish, Pink Snapper, Black Sea Bass, Trout
¼ cup olive oil
1 bunch parsley, chop half
3 lemons, 1 sliced thin, 1 wedged and 1 juiced
Kosher salt
Ground black pepper

• Heat a gas grill to medium-high heat. Score the outside of the fish on both sides. Rub the fish with salt inside and out. In a small bowl whisk together the oil, lemon juice and ground black pepper. Brush the outside and inside with the oil mixture. Stuff the inside cavity with the lemon slices and the half of parsley that has not been chopped, stems and all.

• Clean and oil the grill grates very well. Place the fish on the grill. Leave the fish for at least 6 minutes. If the fish resists being turned, leave until the skin becomes crisp – check after about 5 more minutes. The skin should release from the grill when ready to turn. Using a metal spatula, flip the fish gently. Cook for 6-15 minutes until the flesh is opaque and flaky.

• Serve on a platter with the chopped parsley and lemon wedges as garnish. Drizzle with more olive oil if desired. Enjoy immediately!

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baig kayleigh

Kayleigh Van Vliet Baig was born and raised in Riverhead, where she lives with her husband Tahir and their two dogs.

Kayleigh is in her third season as Sous Chef at a private kitchen in Southampton. Not only is she second in command but her main focus is on creating, preparing and executing cold dishes such as salads, hors d’œuvres, appetizers, canapés, pâtés and terrines. Kayleigh has been in the culinary industry for the last 15 years, working her way up in kitchens on the East End. She also is a personal chef.

Look for In the Kitchen with Kayleigh every Saturday on SoutholdLOCAL.com.

Got questions? Recipes? Ideas? [contact-form-7 id=”27493″ title=”Write to Kayleigh”]

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Kayleigh Van Vliet Baig
Kayleigh is a sous chef at the Meadow Club in Southampton. A Riverhead native, she is married and the mother of a daughter born in December 2016. Email Kayleigh