RV Recipe: Grilled Whole Fish with Green Goddess Sauce

 RV Recipe: Grilled Whole Fish with Green Goddess Sauce

Whether you catch your own trout or purchase a fresh whole fish like trout or branzino from a local fish market, grilled fresh fish served with a side of grilled vegetables or a fresh salad makes for ‘good eats' when RV adventure camping.  Here is a recipe for grilling and  homemade sauce. 

You can certainly substitute bottled Italian or Green Goddess dressing for the homemade but thought I would give you this recipe to consider. 

Serves 1 or 2


grilled fish 

1 or 2                    12oz – 14 oz. fresh whole fish – branzino or trout (rinsed, gutted and scaled)

1  1/2 tbp              vegetable or olive oil

1 – 2                       fresh lemons, rinsed, cut in wedges

few sprigs            parsley

                             sea salt and ground pepper to taste


Green Goddess Dressing  

2 oz         melted butter

1/4 cup   parsley leaves, rinse and chop – medium consistency

1/8 cup  chives, rinsed, chopped- fine 

1 tsp        dried tarragon    

1 small   garlic clove, minced

2             anchovies, chopped finely and mash with the back of a spoon

1 tbsp    dry white wine

               sea salt and ground pepper to taste


  1.  Combine green goddess ingredients together in a medium bowl, set aside.  If you happen to have a small clean electric coffee grinder or mini blender, puree the sauce ingredients to emulsify the sauce into a smooth consistency.
  2.  Lightly oil the grill surface and both the exterior and inner portions of your clean gutted scaled fish.
  3.  Turn the grill onto med/high.  Grill the whole fish for 6 – 8 minutes, each side.  When the fish has cooked for 6 – 8 minutes, run a metal spatula under the fish to see if it releases from the grill easily.  This ususally happen about 6 – 8 minutes after placing the fish on the grill.  When the fish releases, flip the fish over and finish grilling  for another 6 – 8 minutes.
  4.  Remove the cooked fish to a platter, garnish with lemon wedges and a few sprigs of parsley, pour green goddess dressing over the fish and serve.                                                                                                                                                                                                                                                                                                                                             Note: Fileting cooked whole fish:  A perfectly cooked fish will filet with ease.  Run the back of a spoon or fork alongside from the top of the spine downward. After the fish is fileted, check for and remove any pin bones by running your index finger along the exposed meat.  These bones should pull out easily, just grasp with your thumb and index finger.

Chef MJ

My cookbook Small Kitchen Big Flavors! is available at a great Introductory Price on Ebay and my blog site at : http:/smallkitchenbigflavorsblog.wordpress.com

Mary Jane Curry

Mary Jane Curry and husband Jeff love RVing and travel in a 2013 Roadtrek RS Adventurous motorhome. She is a Nurse Practitioner, Physician Assistant and Registered Nurse in Emergency and Occupational Medicine, and is nearing retirement and has great enthusiasm for the travels and adventures awaiting. Her love of food science and food presentation led her to pursue a secondary career about 10 years ago when she became a certified Personal Chef and owner of Custom Cuisine in Southern California. She received her training and certification through the United States Personal Chef Association, an organization with Personal Chef membership in both the US and Canada. She plans to share many recipes here for RVers!

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