Whole Grilled Fish with Lime

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This vibrant whole grilled fish with lime is a wonderful way to enjoy fresh seafood at its finest. Scoring the skin allows the zesty citrus and fragrant herbs to penetrate deep into the flesh, while a high-heat grill ensures a beautifully crisp finish. Whether you choose sea bass or snapper, this heart-healthy dish celebrates simple ingredients and bold, clean flavours that feel instinctively Mediterranean.

Perfect for a light summer lunch or a nutritious midweek dinner, this recipe is naturally low in saturated fat and high in essential omega-3 fatty acids. Serving the fish whole not only makes for a stunning centrepiece on the dining table but also keeps the meat incredibly moist during cooking. Pair it with a crisp green salad or some crushed new potatoes for a complete, wholesome meal.

Ingredients for Whole Grilled Fish with Lime

1 5-pound, two 1.1kg, or three 675g head-on fish, such as gray or pink snapper, black sea bass, or branzino, scaled, gutted
Sal kosher
60ml olive oil plus more for oiling and drizzling
2 limes or 5 Key limes (preferably from Mexico), thinly sliced
1/4 xícara de suco de limão fresco
1/2 bunch each basil and coriander, stems and leaves separated

How to make Whole Grilled Fish with Lime

Build a medium-hot fire in a charcoal grill, or heat a gas grill to medium-high. Score fish: Cut 1 slash lengthwise down to the bone, then crosswise in 2 places, spacing apart; repeat on other side. Season fish cavity and skin with salt; drizzle fish with 60ml oil. Stuff some of the lime slices (reserve a few for garnish) and herb stems inside fish.

Clean and oil grill grate well. Grill fish, resisting the urge to turn it, until skin is nicely crisp and charred and flesh is flaky and opaque down to the bone. (This can take 6-15 minutes, depending on size of fish. Don't mess around with it until it's ready.) Place a metal spatula underneath fish (a pair of metal tongs on top of fish also helps for support), then lift and gently roll over to the other side. Cook until flesh is flaky and opaque down to the bone, 6-15 minutes. Use a small knife to check for doneness; if it slides easily through the thickest part of flesh, fish is done. If not, finish cooking fish on grill or in a 232°C oven.

Place fish on a serving platter; drizzle oil and lime juice over. Garnish with reserved lime slices, basil leaves, and coriander.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.