Whole grilled fish

Fins Seafood will special order sea bass and bream. But let’s give the Mediterranean a break and buy fish from a little closer to home.

Fresh sockeye salmon is in season until early August, when the wild coho start to run. Order a whole fish (head off) which feeds about 10 people. Halibut is in season until fall.

“Or special order whole Pacific snapper,” says Fin’s Seafood’s Matt Kingdon. “They are around two pounds apiece and will feed a family of four.”

Fish is done when it loses translucency and flakes easily with a fork. Err to the under-done as it will keep cooking while you are taking it off the grill and plating.

Grilled fish turkish-style

Grill fish on a medium grill for about 10 minutes per inch.


Brush with a mixture of fresh lemon juice, olive oil and salt and pepper while cooking lid down. No need to turn a fillet.

Whole fish:

Stuff cavity with rosemary and thyme sprigs, a sprinkling of dried Aleppo pepper, a thinly sliced lemon, salt and pepper. To turn: use a fish basket or place tongs in the head opening, support the fish with a wide spatula in your other hand and quickly flip to grill the other side to make sure it cooks through.

More recipes from Turkish Feast.