There's nothing easier to do in the world than grill a whole fish. Well, thats not entirely true, but grilling fish is easy and should be a frequent item on your summertime menu.
Thef first step is to acquire the fish. You basically want your whole fish scaled and cleaned on the inside. Make sure you tell the fishmonger to do that if it looks un-eviscerated. Tell them to leave the head on as well. The cheek meat is the best part of the fish so dont miss out on that. If youhave the cash to spare, avoid farmed fish. It just doesn't taste as good.
Next you need think about the medium that will sit between the fish and the grill. I prefer a fish grill, you care use a wire basket with clamps or even put the thing in foil. Remember that in foil you won't get those char marks and carbonized flavor from direct flame - your fish will be more steamed (hey you might like it more this way, but i dont.) You may think you can just lay the fish straight on the grill and flip it over with tongs halfway through cooking but the reality is that you will most certainly reduce your beautiful fish to a mush. The fish grill is really handy and is the tool you need.
