A simple grilled fish gets two hits of flavor: from fresh herbs and lemon stuffed in each fish before grilling and a light garlic cream sauce for serving. Chef Ludo Lefebvre uses fish grilling baskets to easily prevent the fish from sticking to the grill.


Read the full recipe after the video.

Recipe Summary test

15 mins
1 hr


Ingredient Checklist


Instructions Checklist
  • In a medium saucepan, add the fish stock and garlic cloves, and bring to a simmer over medium. Reduce the temperature to low, and cook 30 minutes. Remove from heat, and add the cream and sage leaves; let stand 15 minutes. Remove and discard the sage leaves. Transfer stock mixture to a blender, and puree until smooth. Season with salt and white pepper, and set aside.

  • Stuff the fish with lemon slices and, if desired, thyme, rosemary, mint, and lime leaves. (Any variety of fresh herbs can be used.) Score the fish on each side and place in a fish grilling basket. Season with salt and white pepper. Brush fish with oil, and grill on 1 side until charred, about 6 minutes. Turn and grill until charred on second side and cooked through, about 6 minutes. Serve hot with the garlic sauce.