Top Whole Fish dishes in New York

Daily selection of whole grilled fish — branzino, snapper, or porgy — simply seasoned and charred over flame.

Crispy whole fried fish — spectacular presentation and flavor that earned the restaurant its seafood award.

Perfectly seasoned crispy deep-fried whole fish, served with sides

Seasonal whole fish preparations are a kitchen strength — expertly cooked with classic French saucing that lets the quality of the ingredient speak.

Crispy whole dorade with crosshatched skin, toasted rice powder, and dipping sauce

Whole grilled fish of the day, simply prepared with olive oil and lemon

Crispy-skinned whole fish (typically snapper or branzino) dressed with a pungent three-flavor sauce of tamarind, fish sauce, and palm sugar

Market-dependent preparation of a whole fish, simply roasted and plated — the quality of sourcing carries the dish.

Steamed or wok-cooked whole fish finished with hot oil, fresh scallion, and ginger — clean, fragrant, and a reliable indicator of a kitchen's confidence with Shanghainese technique.

Crispy whole fried fish, golden and flaky. Served with tostones and salad.

Whole Mediterranean sea bass grilled over wood fire

Simply grilled whole fish chosen from the day's fresh selection — the heart of the menu

Daily catch grilled simply with olive oil and lemon, fileted tableside

Simply grilled whole fish dressed with olive oil and lemon, the centerpiece of traditional Greek estiatorio dining

Simply prepared whole fish — typically branzino or similar — charred at the edges and finished with olive oil and lemon, letting the quality of the fish speak for itself

Roasted in the wood-burning oven until the skin crisps and the flesh stays moist, finished simply with olive oil and herbs — a showcase of the kitchen's restraint

Market-fresh whole fish (branzino or sea bream typical) grilled over high heat and dressed simply with lemon and herbs — the reason to come

Fresh whole fish steamed to silky perfection and finished tableside with hot oil, soy, scallions, and ginger — a benchmark Cantonese preparation done with care.

Simply seasoned and charred over high heat, served with lemon and olive oil — the kitchen's restraint lets the fish speak for itself