• Whole Fish

    2 votes
    Whole Fish
    Prep: 25 min Cook: 45 min Servings: 4
    by Chuck Subra
    7 recipes


    • 4 strips Bacon
    • 1 each Onions (diced)
    • 1 each Bell pepper green (diced)
    • 1 bunch Celery (chopped)
    • 8 cloves Garlic (minced)
    • 1 tbsp Basil (chiffonnade)
    • 1 tbsp Thyme (chiffonnade)
    • 2 each Tomatoes (diced)
    • 2 lbs Okra (fresh or frozen)
    • 2 tbsp Crystal Hot Sauce
    • 2 tbsp Worcestershire Sauce
    • 1 bunch Green Onions (chopped)
    • 1 bunch Parsley (chopped)
    • 1 tbsp Red Pepper Flakes
    • to taste Salt and Fresh Ground Black Pepper
    • 4 each Whole Fish (1 ½ to 2 lbs)


    1. • In a medium sauté skillet render bacon. When Bacon is starting to crisp lightly, add the onions, celery and bell pepper. Cook until light brown. Add the garlic and cook for 3 minutes.
    2. • Add the okra, tomatoes, hot sauce, Worcestershire, green onions and red pepper flakes. Simmer for 45 minutes.
    3. • Season to taste with salt and pepper.
    4. • Add the fresh herbs. (basil, thyme and parsley)
    5. • Remove from heat and keep warm.
    6. • The Ideal whole fish would be Red Fish, Speckled Trout, Stripped Bass or Red Snapper.
    7. • Remove the scales and guts.
    8. • The fish can be cooked in a number of ways: Grill, Sauté, Baked or Fried.
    9. • Cook the fish in the cooking method.
    10. • Serve the fish family style. On a large platter place the okra tomato stew in the center.
    11. • Place the cooked whole fish on top and garnish with fresh chopped parsley or chives.
    12. • Enjoy.

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    • Mihir Shah
      Mihir Shah
      This is easier to make than it looks and it's really, really good. I brushed some .75 lbs trout with butter and sprinkled with salt and baked at 400 for 12 minutes. But the real "wow" here is the okra salsa. It's wonderful. Highly recommend. Thanks very much for sharing, Chuck. A winner.


      • Angelo Fanton
        Angelo Fanton
        It would be interesting to compare techniques and recipes with the Italian fish cuisine and produce a Mississippi/Mediterranean contamination of flavours!
        • Chris Patil
          Chris Patil
          The measurement for okra ("bags") is ambiguous. I assume 12 oz or a pound but I'm guessing that Chuck would be willing to part with the secret quantity.
          • Mihir Shah
            Mihir Shah
            Looks really interesting. Will grill now that we have our Indian Summer here in California! Thanks Chuck.

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