Perfectly Broiled Whole Plaice on the BBQ: A Simple Guide
Nutritional value per serving
Calories300kcal
Carbs0gram
Fat10gram
Protein35gram
Ingredients
- Whole plaice, cleaned and gutted (choose fresh, with clear eyes and firm flesh)1 piece (about 400-500g)
- Olive oil (extra virgin for best flavor)2 tbsp
- Fresh lemon juice1 tbsp
- Fresh parsley, chopped (for garnish)1 tbsp
- Salt (sea salt or kosher salt preferred)to taste n/a
- Ground black pepperto taste n/a
- Garlic cloves, minced (optional)1-2 cloves
This recipe teaches you how to broil a whole plaice on a BBQ grill, resulting in a deliciously crispy skin and tender, flaky flesh. Plaice is a mild, sweet fish that broils quickly, making it perfect for a simple, elegant meal. The recipe includes clear food safety tips, including recommended internal temperature for perfectly cooked and safe fish. The total estimated cost of ingredients is approximately $15 USD / €14 / £12 / ₹1100. The dish provides about 300 kcal per serving and is suitable for pescatarian and low-carb diets. The recipe difficulty is easy, with a total preparation and cooking time of about 30 minutes.
Preparation instructions
Prepare the plaice and marinade
1Rinse the whole plaice under cold water and pat dry with paper towels. Place the fish on a clean plate. In a small bowl, mix the olive oil, fresh lemon juice, minced garlic (if using), salt, and pepper. Rub this mixture all over the fish, including the cavity inside. Let it marinate for 10 minutes while you prepare the grill. This helps infuse flavor and moistens the fish.
Preheat your BBQ grill and prepare for broiling
2Light your BBQ and arrange your coals or gas burners so the grill has a high direct heat area for broiling. Clean the grill grates well with a grill brush and lightly oil them to prevent sticking. Preheat the grill to a high temperature, about 230-260°C (450-500°F). This high heat is essential for proper broiling and crisp skin.
Broil the whole plaice
3Place the whole plaice directly on the hot grill grates over direct heat, skin side down. Broil for about 6-8 minutes without moving it. Then, carefully flip the fish using two spatulas or tongs and broil for another 4-6 minutes, until the fish flakes easily with a fork and the internal temperature reaches 63°C (145°F). Use a food thermometer inserted into the thickest part of the fish to check doneness safely. The fish should be opaque, and juices should run clear.
Rest and serve
4Remove the fish from the grill and transfer it to a serving platter. Let it rest for 2-3 minutes to allow juices to redistribute. Sprinkle freshly chopped parsley over the top and add extra lemon wedges for serving. Serve immediately for best flavor.
Cooking Tips
1Always use a food thermometer to check that the fish reaches an internal temperature of 63°C (145°F) to ensure safety and doneness.
2To avoid cross-contamination, use separate utensils and plates for raw and cooked fish.
3If you don’t have a BBQ with a broil function, you can use a grill pan on your stove or an oven broiler following the same timing and temperature guidelines.
4For extra flavor, stuff the cavity of the fish with lemon slices or fresh herbs, such as dill or thyme, before marinating.
5If fresh plaice is unavailable, you can substitute with other whole flatfish like flounder or sole, adjusting cooking time as needed.
Equipment Needed
- BBQ grill or grill pan
- Grill brush for cleaning
- Tongs and/or spatulas for flipping
- Food thermometer
- Small mixing bowl
- Brush or spoon for basting
Shopping List
- [ ] Whole plaice (approx. 400-500g) — ~$12: Choose fish with shiny skin, clear eyes, and a fresh ocean smell.
- [ ] Olive oil (extra virgin, small bottle) — ~$3: Extra virgin oil offers better flavor.
- [ ] Fresh lemon — ~$0.5: Select firm lemons with smooth skin.
- [ ] Fresh parsley (small bunch) — ~$1: Look for bright green leaves without wilting.
- [ ] Garlic cloves (optional) — ~$0.2: Fresh, firm garlic bulbs are best.
- [ ] Salt and black pepper — Already in most kitchens
Total approximate cost: $15
FAQ
How do I know when the whole plaice is fully cooked?
Use a food thermometer to check that the thickest part of the fish reaches an internal temperature of 63°C (145°F). The flesh should be opaque and flake easily with a fork.
Can I broil plaice without a BBQ?
Yes, you can use an oven broiler or a grill pan on the stove. Follow the same cooking times and temperature guidelines.
Should I remove the skin before broiling?
No, leave the skin on while broiling. It helps keep the flesh moist and crisps up nicely.
Is it safe to eat plaice with the bones in?
Plaice is a flatfish with small bones, but when cooked whole, be cautious while eating. Check for bones and remove them carefully to prevent choking.