Best for: An oily, flavorful whole fish for people who like their seafood bold.
Fresh herring is made for the grill: rich, oily, and quick to cook. Stuff the cavity with onion and lemon, oil the skin well, and grill it hot so the skin blisters while the flesh stays moist.
Grill: Direct medium-high heat; 425°F. Equipment: Grill, fish basket or wide spatula, tongs, instant-read thermometer.
Ingredients
Rest: 3 minutes. Total: 28 minutes.
Herring
- 4 whole fresh herring, about 8 oz each, cleaned and scaled
- 1 tablespoon neutral oil
- 1 teaspoon fine table salt
- 1/2 teaspoon black pepper
- 1 small yellow onion, thinly sliced
- 1 lemon, half sliced and half cut into wedges
- 4 sprigs fresh dill
To serve
- Rye bread
- Boiled potatoes
- Extra sliced onion
Directions
Pat the herring dry inside and out. Rub with oil, salt, and pepper.
Stuff each cavity with onion slices, lemon slices, and a dill sprig.
Heat the grill to 425°F and oil a fish basket or the grates very well.
Grill the herring for 4 to 5 minutes per side, until the skin is blistered and crisp and the flesh flakes at the thickest part.
Cook the flesh to 145°F near the backbone.
Rest for 3 minutes. Serve with lemon wedges, rye bread, boiled potatoes, and extra onion.
Grilling tip: Herring skin is delicate and rich — a basket earns its keep here, and so does patience before the first turn.
