Charcoal-Grilled Whole Striped Bass
Published January 30, 2007.
Grilling a whole fish (head and all) delivers a richer, deeper flavor than grilling boneless fillets. If your fish are a little larger (between 1 1/2 and 2 pounds), simply grill them a minute or two longer on each side. Fish weighing more than 2 pounds will be hard to maneuver on the grill and should be avoided. Serve the fish with lemon wedges or add one of the related sauces.