Cooking times and temperatures for whole fish on the grill?
It's best to grill small whole fish, like striped bass or snapper, because the general rule about grilling fish is to do it quickly. Start by cutting 3 deep slashes across the top of each fish, and rub in any spice mixture or lemon zest, etc. that you are using to flavor the fish. Salt the fish lightly both inside and out. Medium-high heat is the best level of grill heat, which means you can hold your hand palm-down an inch or so above the grate for 3-4 seconds without it burning. According to the Jamisons' "Born to Grill", the hand test measures the temperature of the actual grilling surface, not just the air inside the grill. Make sure the grate is well-oiled, so the fish will not stick. Put the fish on the grill, with the tails away from the hottest part, so they don't burn. Cook 8-10 minutes per inch (not per lb.) of fish, but only 6-8 minutes for tuna and salmon or they will overcook. Add 2 more minutes per inch when cooking in foil or banana leaves. It's best to check for doneness by flaking the fish with a fork.