Grilled Fish - Easy Veggie-Stuffed Recipe for Grill

Ready to master the grill and impress everyone with a show-stopping meal? Our Veggie-Stuffed Grilled Fish recipe is your new go-to for a fresh, flavorful, and surprisingly easy dinner. We're talking about a whole, beautiful grilled fish, packed with vibrant spring vegetables and aromatic herbs, cooked to perfection on your grill. Grilling a whole fish locks in moisture and infuses it with a smoky char that simply can't be beaten. The secret to our stuffing's success? A quick sauté and proper cooling before it even touches the fish, ensuring perfectly tender veggies that enhance, rather than steam, your delicious fish. Get ready to elevate your bbq menu with this incredible grilled vegetables recipe that’s perfect for both beginners and seasoned grill masters!

Ingredients

• For the Fish + Seasoning:
• 1 whole fish (about 2–2.5 lb), such as snapper, sea bass, branzino, or trout, cleaned and scaled (ask your fishmonger to do this!)
• 2 tablespoons olive oil (plus more for grates)
• 1 teaspoon Kosher salt
• ½ teaspoon black pepper
• 1 teaspoon paprika
• 1 teaspoon garlic powder (or 2 cloves fresh garlic, minced)
• ½ lemon or lime, for juice and wedges
• For the Veggie Stuffing:
• 1 tablespoon olive oil
• ½ medium onion, thinly sliced
• 1 bell pepper (any color), thinly sliced
• 1 medium tomato, chopped
• 2 cloves garlic, minced
• 2 cups leafy greens (such as spinach or kale), roughly chopped
• ¼ cup fresh herbs (such as cilantro or parsley), chopped
• Optional: ½ jalapeño, thinly sliced (for a touch of heat)

Directions

1. Preheat & Prep the Grill: Fire up your grill to a medium-high heat. Aim for a two-zone setup: one side with direct, higher heat, and the other with indirect, lower heat. Once hot, use a sturdy grill brush to clean the grates thoroughly. Then, oil the grates generously with a folded paper towel dipped in olive oil, held with tongs. This oil routine is key to preventing sticking.
2. Make the Stuffing: While the grill heats, prepare your stuffing. Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onion, bell pepper, and minced garlic. Sauté for 3-5 minutes until softened but not browned. Stir in the chopped tomato and leafy greens (and optional jalapeño, if using). Cook just until the greens wilt, about 1-2 minutes. Season with a pinch of salt and pepper. Continue to cook for another minute or two, stirring, to cook off any excess moisture. Remove from heat and let cool for at least 5 minutes. Cooling the stuffing prevents it from steaming the fish from the inside, ensuring a perfectly grilled texture.
3. Season the Fish: While the stuffing cools, season your fish. Sprinkle the inside cavity and the exterior of the fish generously with Kosher salt and black pepper. Drizzle 2 tablespoons of olive oil over the fish and rub it all over, ensuring it gets into the scored cuts. Sprinkle the paprika and garlic powder over both sides, rubbing to distribute evenly.
4. Stuff & Secure: Carefully pack the cooled veggie stuffing into the cavity of the fish. Don't overstuff it, but ensure it's full enough to hold its shape. If you're worried about the stuffing falling out, you can loosely tie the fish with butcher's twine in a few places to hold it together, or simply use a fish basket.
5. Grill (Lid Closed): Place the stuffed fish in a fish basket or directly on the clean, oiled grates over the indirect heat zone of your grill. Close the lid and cook for 10-15 minutes, allowing the fish to cook through gently without burning the skin. This slow start ensures even cooking.
6. After 10-15 minutes, carefully move the fish over the direct heat zone. Grill for an additional 3-5 minutes per side, with the lid closed as much as possible, to develop a beautiful char and crispy skin. Only flip once when the fish easily releases from the grates.
7. Check Doneness & Rest: The fish is done when it reaches an internal temperature of 145°F (63°C) at its thickest part, away from the bone. You can also check for visual cues: the flesh should be opaque and flake easily with a fork. Remove the fish from the grill and let it rest on a cutting board or platter for 5 minutes. Resting allows the juices to redistribute, keeping the fish moist and flavorful.
8. Serve: Carefully transfer the fish to a serving platter. Squeeze fresh lemon or lime juice over the top and garnish with extra fresh herbs. Serve immediately with quick side ideas like a simple green salad, grilled corn on the cob, or some crusty bread to soak up the juices.