I’m really into fish these days. Grilled fish, especially when it’s well seasoned, is something I never get tired of. Last week for our wedding anniversary, Mr. N picked up a very large Buffalo fish so we could grill it on our barbecue.
A whole, generously sized fish makes a stunning centerpiece on the table and is a great way to impress guests—or just treat yourself. But a big fish requires the right technique. Placing a thick fish directly on the grill won’t cook it evenly; the exterior will char while the thick center remains undercooked. To avoid that, I wrapped the fish in foil and cooked it gently before finishing it directly on the grill. Below I describe the steps I used, with photos, so you can do the same.
For the marinade I combined garlic, ginger, white pepper, cilantro, celery, green onions, salt, Maggi seasoning, and vegetable oil. This produced a bright, savory paste that penetrated the flesh. I’ve used similar marinades for oven-grilled fish with great results.
I thoroughly rubbed the marinade all over the prepared fish, making sure it got into every nook and cavity so the flavors would be evenly absorbed.
Take a sheet of aluminum foil larger than the fish and coat it generously with vegetable oil. The oil prevents sticking and helps the fish release cleanly after cooking.
Place the marinated fish on the oiled foil and wrap it tightly so it’s well covered. Sealing the foil traps steam and allows the fish to cook through gently without drying out.
Make sure the fish is wrapped securely so juices stay inside during the initial cook.
Place the foil-wrapped fish on the grill. If your grill is also a covered barbecue, close the lid and let it cook gently for about thirty minutes. This step cooks the thick parts evenly from the inside out.
After the initial cook, remove the foil and brush the fish with more of the marinade. Place the fish directly on the grill grates so it can pick up a smoky, slightly charred finish. When one side is nicely browned, flip it and repeat on the other side. If you don’t have a grill, you can finish the fish under a hot oven broiler for a similar effect—though the flavor will be less smoky, it will still be delicious.
Once grilled, the fish is ready to serve. I garnished mine with sliced onion, bell peppers, and fresh cilantro for color and brightness.
This method yields a tender, flavorful interior with a beautifully charred exterior—perfect for a festive meal or a relaxed family dinner.
More fish recipes to complement your grilling adventures:
- Oven-Grilled Fish
- Cameroonian Roasted Fish
- Smoked Fish at Home
- Fish and Njangsa Stew
- Cameroonian Fish Peppersoup
Enjoy!