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Adelaide's finest supermarkets

This Easter, master the art of grilling whole fish, guided by the expertise of Mr Nick’s Pasadena Head Chef, Mitchell.

Selection: For grilling whole fish, choose fresh, firm-fleshed fish that can withstand the heat of the grill without falling apart. Our expert fishmongers recommend snapper varieties and they’re on hand to prepare, clean and scale for you.  

Prepare Your Fish for Grilling: Before placing your fish on the grill, score on both sides of the fish. This not only allows the heat to penetrate evenly but also prevents the fish from curling up due to the heat. Rub the fish with a mixture of olive oil, salt, pepper and our sensational Chermoula spice blend from our Spicebar!  

Use a Grill Basket: A grill basket is invaluable for grilling whole fish (and we sell them in-store!). It keeps the fish intact, makes it easy to flip without sticking to the grill and ensures an even cook on both sides. Lightly oil the basket before placing your seasoned fish inside to prevent sticking.
Master the Grill Temperature: Preheat your grill to a medium-high heat. Place the fish (in the basket) on the grill. Cooking times will vary depending on the size and thickness of your fish, but a general rule of thumb is to grill for about 10 minutes per inch of thickness overall, flipping halfway through. The fish is done when it the flesh flakes easily with a fork.
Rest and Serve: Once the whole fish is cooked, carefully remove it from the grill basket and let it rest for a few minutes before serving. Serve with a tzatziki-like sauce, a fresh salad and lemon for a complete meal.
Following Chef Mitchell’s tips will help you enjoy perfectly grilled whole fish this Easter, with juicy, flavourful flesh and crispy skin.

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