Greek-Style Grilled Fish with Marinated Cherry Tomatoes
A vibrant Mediterranean dish featuring whole fish grilled to crispy perfection and topped with fresh marinated cherry tomatoes. The fish is stuffed with aromatic garlic, lemon, and thyme, while the tomato topping provides a bright acidic contrast with olive oil, vinegar, oregano, and fresh chili heat. Perfect for summer entertaining or a special dinner when you want restaurant-quality results at home. This version stands out for its simple marinade technique that transforms ordinary cherry tomatoes into a flavorful sauce that complements the smoky grilled fish beautifully.
Ingredients
- 2 cups cherry tomatoes
- 4 tablespoons olive oil
- 2 tablespoons white wine vinegarred wine vinegar1:1vegetarianFull guide →
- 1 tablespoon fresh hot chili, like jalapeño
- 1 tablespoon fresh oregano
- 4 cloves garlic
- 1 large whole fish or 2 smaller ones, 2 to 3 pounds totalfish steaks or fillets1:1pescatarian
reduce cooking time
- 1 lemon
- 4 sprigs fresh thyme
Instructions
- 1
Prepare grill for medium-high heat with rack 4 inches from fire
- 2
Combine tomatoes, 2 tablespoons olive oil, vinegar, chili, oregano, garlic slices, salt and pepper in bowl and let sit at room temperature for 30 minutes
- 3
Make three or four diagonal parallel slashes on each side of fish down to the bone
- 4
Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, lemon slices and thyme sprigs
- 5
Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper
- 6
Grill until firm enough to turn for 5 to 8 minutes
- 7
Turn and cook second side for 5 to 8 minutes until exterior is crisp and knife passes easily through flesh
- 8
Taste tomato mixture and adjust seasoning, adding more oil if needed
- 9
Serve fish topped with tomatoes and their liquid
Tips
Score the fish deeply but not completely through to help it cook evenly and prevent curling on the grill.
Let the tomato mixture marinate the full 30 minutes to develop maximum flavor before serving.
Test doneness by inserting a knife into the thickest part - it should slide through easily when fish is ready.
Good to Know
Refrigerate leftover fish up to 2 days. Reheat gently in low oven.
Marinate tomatoes up to 4 hours ahead. Prep fish 1 hour before grilling.
Serve immediately while fish is hot and crispy.
Common Mistakes
Keep grill clean to prevent fish from sticking.
Don't flip fish too early or it will fall apart.
Score fish properly to avoid uneven cooking.
Substitutions
reduce cooking time
FAQ
Can I use fish fillets instead of whole fish?
Yes, use thick fillets and reduce cooking time to 3-4 minutes per side. The presentation won't be as dramatic but flavor remains excellent.
What if I don't have a grill?
Use a cast iron skillet or grill pan over high heat, or broil in the oven 4 inches from element, watching carefully to prevent burning.
How long will the marinated tomatoes keep?
Store covered in refrigerator up to 3 days. They actually improve in flavor as they sit and make a great condiment for other dishes.