Whole. And no, you’re not going to eat bones.
Most people assume grilling fish is a pain in the ass. Isn't it always sticking to the grate and falling apart? How do you know when it's done? And ugh, what about the BONES?
Now look: Would your faithful summer grilling correspondent be here telling you to grill fish if it weren't going to be delicious and easy? Of course not. The secret to fish on the grill is doing it whole.
This is hands-down my favorite way to prepare and eat fish, and while it may seem ambitious, it actually solves just about every problem people usually have with grilling fish: The skin keeps the meat from flaking everywhere, it's much easier to turn than a filet, and since it's cooked on the bone, the meat stays juicy even if you overcook it a little. It's foolproof.
Plus, you and your friends get to look the animal in the face as you're preparing it and then eating it together. How many times can you say that about something you've made?
BUT WHAT IF I EAT THE BONES, you may be asking/screaming. Not to worry there, either—by choosing a fish with fewer hard bones and more cartilage (which melts under the high heat of a grill) like the branzino we're cooking here, the larger bones will stay attached to the backbone and peel out of the way easily.
