Charcoal-Grilled Lemon Pepper Fish Skewers

These skewers, grilled over glowing embers, pair bright lemon aroma with smoky fire flavor. Quick to marinate and cook, they’re the ultimate outdoor treat—perfect for camping or picnics.

Ingredients

8–10 small whole fish, gutted and cleaned
Sea salt, to taste
Coarsely ground black pepper, to taste
2 tbsp lemon juice
8–10 bamboo skewers
(Optional) 1 tbsp olive oil

Method

Prep the Fish

Remove innards and gills, rinse well, then pat dry.

Marinate

Lay fish in a shallow dish, season with salt and pepper, drizzle with lemon juice (and olive oil if desired). Cover and rest 5 minutes.

Skewer

Thread each fish onto a skewer, keeping it flat to prevent slipping.

Grill

Hold skewers 10–15 cm above hot embers. Grill 3–4 minutes per side, until skin is lightly charred and flesh is cooked through.

Serve

Squeeze extra lemon juice over, garnish with chopped cilantro or thinly sliced onion, and enjoy immediately.

Tips

Cook evenly:
For thicker fish, score shallow slits in the flesh to help heat penetrate evenly.

Flavor pairing:
Serve with garlic-yogurt sauce or a spicy chili dip for added zest.

Skewer safety:
Soak bamboo skewers in water for 10 minutes beforehand to prevent burning.

Refreshing recipe brings seaside flavors to your campfire—enjoy the taste of the ocean under the open sky!