Fish on the Grill for Olympic Barbecue

For our Olympic Barbecue we want to prepare fish on the grill.

Fish grilling chart
Cut Method Heat Doneness
(cooked through)
whole fish
500 – 750 grams
direct medium high 6 – 10 minutes per 500 grams
1000 – 2500 grams indirect medium 12 – 15 minutes per 500 grams
1,2 cm thick
direct high 2 – 4 minutes per side
2,5 cm thick direct high 3 – 6 minutes per side
1,2 cm thick
direct high 2 – 4 minutes per side
2,5 cm thick direct high 3 – 6 minutes per side

The chart is offered as a broad guideline to cooking times for the various cuts of fish. Remember, grilling is an art, not a science. When in doubt, refer to times in the individual recipes.

Grilled fish with banana leaf method – Fish on the grill

Menge: 1 recipe Dummy  Fish on the grill

Method to grill fisch in a banana leaf


  • 1 banana leaf, cut in a rectangle the size of the fish, or 4 – 6 layers aluminium foil folded to the size of the fish
  • 1 whole snapper, pompano or any other large fish (1810 – 2000 grams, cleaned, cleaned and trimmed of fins, head and tail left on
  • 3 goat peppers, Scotch bonnet chiles or hanbanero peppers
  • 4 large, juicy limes
  • salt and pepper, freshly ground
  • 1 piece, 5 cm, ginger, peeled, thinly sliced
  • 2 cloves garlic, thinly sliced
  • 1 – 2 tbsp. extra-virgin olive oil, optional, not traditional


Bild *

modified by from:
The Barbecue Bible *


  1. Rinse the fish, inside and out, under cold running water, drain and blot dry with paper towels. Make 4 – 5 diagonal slashes to the bone on each side of the fish.
  2. Thinly slice 2 goat peppers, cut the remaining goat peppers lengthwise in half. Cut one lime in half lengthwise, then cut it into thin crosswise slices. Cut another lime half in crosswise. Juice the remaining limes, set aside in a small cup.
  3. Rub the fish allover with the cutsides of the goat pepper an lime halves. Sprinkle salt and black pepper in the fish cavity and the slashes on the sides of the fish. Place a slice each of goat pepper, ginger, and garlic in each slit and under each gill. Place the remaining slices in the fish cavity.
  4. Place the banana leaf or the aluminium foil on a large platter and place the fish on top. Pour the lime juice over the fish and season again with salt and pepper. Drizzle the olive oil, if using over it. Let the fish marinate in the fridge, covered, for 30 minutes, while you preheat the grill.
  5. Set up the grill for indirect cooking and preheat to high.
  6. When read to cook, place the fish on the banana leaf in the center of the grill away from the heat. Cover the grill and cook the fish until the flesh breaks into firm flakes when pressed with a finger, 1 – 1,5 hours. If using a charcoal you’ll need to add 10 – 12 fresh coals to each side after one hour. If the fish starts to brown to much lower the heat.

total time: 2,5 hours
Vorbereitungszeit: 45 minutes
cooking/baking time : 60 – 90 minutes

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