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Rinse fish and pat dry with paper towels. Season cavity and outside of each fish with salt and pepper. Place lemon (or lime) slices and basil leaves in each cavity. Lay herb branches over each fish and gently tie with kitchen string in three places.
Thread zucchini (or squash) pieces and onion wedges on skewers. Cook vegetable kebabs in a small amount of boiling water in a covered 4-1/2-quart Dutch oven for 5 minutes. With tongs, carefully lift out kebabs. Add a mushroom to the end of each skewer.
Combine oil and snipped rosemary. Brush fish bundles and vegetables lightly with oil mixture.
For direct grilling: Grease grill rack. Place fish on grill rack directly over medium coals. Grill for about 14 minutes or until fish flakes easily with a fork, turning halfway through grilling. Place vegetable kebabs on grill rack directly over coals for the last 6 minutes of grilling, turning once.
For indirect grilling: Grease rack of a grill with a cover. Arrange preheated coals around a drip pan. Test for medium heat above the pan. Place fish on the grill rack over the drip pan. Cover and grill for about 20 minutes or until fish flakes easily when tested with a fork. Place vegetable kebabs on grill rack directly over coals for the last 6 minutes of grilling, turning skewers once during cooking.
Snip strings and discard herb branches from fish. Serve whole or remove heads and skin. Serve with vegetable kebabs.