Whole Fish Recipe

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2 votes | 7386 views
Prep time:
Cook time:
Servings: 4-6


Cost per serving $3.04 view details


  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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Nutrition Facts

Amount Per Serving %DV
Serving Size 420g
Recipe makes 4 servings
Calories 279  
Calories from Fat 126 45%
Total Fat 13.95g 17%
Saturated Fat 4.56g 18%
Trans Fat 0.0g  
Cholesterol 29mg 10%
Sodium 387mg 16%
Potassium 1147mg 33%
Total Carbs 30.76g 8%
Dietary Fiber 9.3g 31%
Sugars 13.63g 9%
Protein 11.63g 19%
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  • 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.
    I've cooked/tasted this recipe!


    • Angelo Fanton
      September 29, 2011
      It would be interesting to compare techniques and recipes with the Italian fish cuisine and produce a Mississippi/Mediterranean contamination of flavours!
      • Chris Patil
        October 7, 2008
        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
          September 30, 2008
          Looks really interesting. Will grill now that we have our Indian Summer here in California! Thanks Chuck.

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