If this whole fish recipe doesn’t have you drooling and dreaming of the beach, nothing will!


Big wave surfer and Traeger Grills ambassador, Kerby Brown, has shared with us this scrumptious seafood spread that just screams summer. Reels at the ready, it’s time to catch and grill us some fish!



2-4 people pending fish size but best served as a sharing dish!


  • Whole fish (I’ve used Breaksea Cod on this occasion, but you can use fish of your choice)
  • 1 lemon cut into thin slices 
  • 1 lemon quartered for serving 
  • 1 red chilli chopped 
  • 1 green chilli chopped 
  • 2 tsp finely chopped lemongrass 
  • 2 tbsp chopped fresh dill 
  • 2 tbsp chopped fresh parsley
  • 3 garlic cloves chopped 
  • 2 tbsp olive oil
  • 150g butter
  • Vine ripe cherry tomatoes
  • Bunch of broccolini
  • Parmesan cheese



Tartar sauce:

  • ½ cup whole egg mayonnaise 
  • 1 dill pickle finely chopped 
  • 1 tbsp capers chopped 
  • 1 tbsp olive oil
  • 1 tbsp white wine vinegar 
  • ½ tsp fresh dill 
  • 1 tsp dijon mustard 
  • 1 tbsp fresh lemon juice 
  • Sea salt and ground pepper to taste 

Seafood rub (optional):

  • 2 tsp sea salt 
  • 1 tsp mountain pepper leaf (native)
  • 1 tsp garlic granules 
  • 1 tsp crushed chilli
  • 1 tsp sweet paprika


  1. Gut and scale your fish then score lengthways across



2. Preheat your Traeger Ranger Pellet Grill to 230 degrees Celcius 

3. To make the tartar sauce, add ingredients to a bowl, stir, and set aside in the fridge

4. Pat fish dry and rub fish and inside cavity with olive oil 

5. Stuff the cavity of your fish with lemon slices, dill, parsley, garlic, ½ red chilli, ½ green chilli, and lemongrass



6. Tie up fish to hold ingredients (optional)

7. Apply seafood rub liberally all over fish

8. Carefully place fish directly onto the grill



9. In the meantime, in a heat-proof pan, drizzle cherry tomatoes with olive oil and season with sea salt, set aside

10. Melt butter in a bowl adding dill and garlic, and stir to combine

11. After 15 mins, drizzle / baste fish with butter, garlic, and dill mixture

12. After approx. 20 mins, carefully turn fish and repeat on other side 

13. Whilst fish is still cooking, add pan with cherry tomatoes to the grill

14. Additionally add broccolini directly to the grill, monitor and turn as you go



15. When tomatoes are starting to blister, remove from grill and set aside 

16. Transfer broccolini to heatproof pan on grill, sprinkle with parmesan cheese and using lemon wedge squeeze over lemon. Stir and leave for additional 5 mins on grill 

17. Remove broccolini from grill 

Please note! It’s best to time the tomatoes and broccolini to come off the grill with your fish. These will take approx 15 mins from start to finish

18. To check fish, insert fork all the way to the bone of your fish, if the meat pulls away easy it’s ready. Approx. 20 mins each side. 

Please note! The cook time will vary on the size / type of your fish

19. Carefully move your fish to a serving board

20. Drizzle fish with additional melted butter, dill, and garlic. Garnish with chopped chilli, spring onions, parsley, lemongrass, and spoon over tartar sauce with a squeeze of lemon



Absolute flavour bomb! Perfect to share, enjoy!


Photos thanks to Kerby Brown and Traeger Grills