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How to prepare Grilled Whole Fish With Tomato-Fennel Sauce ?


Preparation time: 20 mins 

Cooking time: 33 mins 

Serving: 8


  • 2 tablespoons canola oil
  • 1 large white onion, thinly sliced (about 2 cups)
  • 1 fennel bulb, thinly sliced (about 1 3/4 cups)
  • 6 garlic cloves, thinly sliced (about 1/4 cup)
  • 4 tomatoes, cut into 1-inch cubes (about 3 cups)
  • 1 teaspoon chilli powder
  • 1/2 teaspoon hot paprika
  • 2 cups fish or chicken stock
  • 5 teaspoons kosher salt, divided
  • 1 (4- to 6-pound) whole fish, such as black sea bass or snapper, or 4 (1-pound) whole fish, such as branzino, cleaned
  • 2 tablespoons grapeseed oil


  1. Heat canola oil in a medium saucepan over medium. Add onion, fennel, and garlic to pan; cook, stirring often, until onion is translucent, about 8 minutes. Stir in tomatoes, chilli powder, and paprika. Reduce heat to medium-low, and simmer until tomatoes are softened and slightly broken down, 5 to 6 minutes. Stir in stock, and increase heat to medium; cook until reduced to about 3 cups, about 10 minutes. Season with 1 teaspoon salt. Remove sauce from heat, and cover to keep warm.
  2. Rinse fish under cool running water, and pat dry with a paper towel. Place on a large rimmed baking sheet; drizzle both sides with grapeseed oil, and sprinkle all over with remaining 4 teaspoons salt.
  3. Open bottom and top vents of a charcoal grill completely. Light 2 charcoal chimney starters filled with briquettes (about 81/2 cups of briquettes per chimney). When briquettes are covered with grey ash, pour in an even layer on the bottom grate of grill. (Internal temperature should be 375°F to 400°F).
  4. Place fish on the oiled grate, and grill, uncovered, until charred and meat pulls away from bones, about 9 minutes for large fish and 5 minutes for smaller fish. Using 2 large fish spatulas, carefully flip fish, and grill, uncovered, until fish is opaque and flaky, 6 to 8 minutes.
  5. Using fish spatulas, carefully transfer fish to a serving platter; spoon sauce over fish, and serve immediately.
Posted by Coba Grills and we thank Food and Wine for this delicious recipe and the recipe link is