I cleaned and gutted a whole fish then stuffed with rosemary and garlic. Wrapped it foil and cooked it on charcoal grill. After it was done cooking, the fish lacked the flavor of the herbs.
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What exactly did happen? Do you expect that, if you take a bite of fish meat without any herbs on your fork, it will still taste like herbs? Or do you mean that the flavor was completely gone from the whole package? – rumtscho Mar 26 '14 at 12:26
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IMO, Steaming or baking is better for fish in papillote; the charcoal might/will overwhelm the delicate herb flavour. – Max Mar 26 '14 at 15:24
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How much rosemary and garlic did you stuff into the fish? A sprig of rosemary and a clove of garlic in a 4 lb fish isn't going to do much, but too much would overpower the fish.
I personally like making a rub for the outside of the fish of whatever I am stuffing it with. In this case, take a few rosemary leaves and a few cloves of garlic and make a light paste , then rub it on the outside of the fish. Then, stuff the fish with rosemary sprigs and garlic cloves (sliced or mashed if possible to extract more flavor). Whenever I stuff a fish, I also tend to add 1 tablespoon of butter and spread it on the inside of the fish to act as a conduit for the flavor.
jsanc623
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1If you're doing it in a foil packet, you can also stack the fish on top of a bed of herbs as an easy way of flavoring. But a rub probably works better. – FuzzyChef Mar 27 '14 at 00:58
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Rosemary in my opinion would overwhelm fish dishes try using more delicate herbs chopped and mixed with a little garlic and butter,the oil in the butter will help diffuse the flavours through the fish.
user24029
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