Whole pollock grilled simply and served with a warm caper, butter, and parsley dressing. A sustainable, affordable alternative to cod on the grill.
smokeandsoil.com/recipes/whole-grilled-pollock-with-capers
by L Field
Prep
10 min
Cook
20 min
Total
30 min
Serves
2
Level
Hard
Method
BBQ
Target Temps
Ingredients
Whole Grilled Pollock with Capers is a recipe built on good technique and well-sourced ingredients. The method is straightforward; the result depends on paying attention to the details. Cooking a whole fish over direct heat demands a steady hand and a sharp eye—knowing when the flesh is perfectly cooked through without drying out is essential. Using an instant-read thermometer ensures precision, while a fish spatula helps you handle the delicate skin without tearing.
The beauty of this dish lies in its simplicity. Fresh pollock, a sustainably sourced white fish, carries a clean flavour that lends itself well to grilling. The addition of capers and lemon juice adds brightness and a touch of acidity, balancing the richness of butter and olive oil. Parsley provides a fresh, herbal note that ties the flavours together. This recipe celebrates everyday BBQ cooking—clean, seasonal ingredients treated with respect and cooked over fire to bring out their natural character. It’s a reminder that BBQ can be thoughtful, refined, and accessible all at once.
Ingredients
gutted and scaled
sliced
drained and rinsed
finely chopped
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Notes
Seasonal Variations
Nutrition (per serving, estimate)
520
kcal
36g
protein
23g
carbs
28g
fat
Values are estimates and vary with portion size and preparation.
Made this recipe?
More Like This
A crisp, refreshing slaw made with crunchy apples and a sharp cider vinegar dressing. The perfect no-cook accompaniment to rich, smoky meats.
A classic, simple apple sauce, perfect for accompanying pork dishes.
Simple balsamic and olive oil dressing perfect for grilled pork steaks and charred radicchio.
Never miss a recipe
Prepare the Fish
Rinse the pollock inside and out, then pat dry with kitchen paper. Stuff the cavity with lemon slices and parsley sprigs. Rub the outside of the fish with olive oil, then season generously with sea salt and black pepper.
Fire Setup
Set the Weber Master-Touch for direct grilling at medium-high heat, around 200 to 220°C, using Weber briquettes.
Grill the Pollock
Place the pollock in a fish grilling basket or directly on the grill grates. Grill for 8 to 10 minutes per side, turning once carefully, until the skin is crisp and the flesh flakes easily when tested with a fork. The internal temperature should reach 55 to 60°C.
Make the Caper Sauce
While the fish is grilling, melt the butter in a small saucepan over low heat. Add the capers and lemon juice, then stir in the chopped parsley. Keep warm.
Serve
Transfer the grilled pollock to a serving platter. Spoon the warm caper sauce over the fish and serve immediately, allowing guests to portion the fish at the table.
Serve
Transfer the grilled pollock to a serving platter. Spoon the warm caper sauce over the fish and serve immediately, allowing guests to portion the fish at the table.
Health Notes
This recipe uses quality, whole ingredients cooked with minimal processing. The grilling method adds flavour without the need for heavy sauces or added fats, making it a relatively straightforward nutritional option.
Per serving (estimate)
520
kcal
36g
protein
23g
carbs
28g
fat
An instant-read thermometer is the single most reliable tool for achieving precise cooking results over fire. At Smoke & Soil, we champion clean, whole-food cooking that honours seasonal ingredients and respects the natural flavours of your produce. This thermometer fits perfectly into that ethos by taking the guesswork out of doneness, allowing you to cook meats, fish, and even vegetables to perfection every time. It is indispensable for ensuring food safety, particularly with poultry, where undercooking can pose health risks. It also speeds up weeknight cooking by giving you immediate temperature feedback, so you never have to second guess whether your food is ready. Using an instant-read thermometer correctly is as important as owning one. Insert the probe into the thickest part of the meat, avoiding bones which conduct heat differently and give false readings. Take multiple readings to confirm consistency, especially with larger cuts. This tool is not just for meat; it can help you nail the perfect temperature for everything from bread to custards, supporting a wide range of fire-cooking techniques. It is a straightforward way to elevate your BBQ game without fuss or guesswork. The instant-read thermometer embodies the no-nonsense, practical approach Smoke & Soil stands for. It is a tool that rewards attention to detail and encourages respect for the ingredients and the cooking process. Investing in a good quality, fast-reading model will pay dividends in flavour, texture, and safety. It also complements other techniques like carryover cooking and indirect heat methods, making it a versatile addition to your BBQ toolkit.
Temperature Targets
Written by
L Field
