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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.

INGREDIENTS

  • 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

DIRECTIONS

  1. Preheat barbecue on HIGH.
  2. 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.
  3. Place the fish in the 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.
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