Mediterranean Stuffed and Grilled Black Sea Bass
2
1 2–2½ pound fresh, dressed Black Sea Bass
Olive oil
Flaky sea salt
1 lemon, sliced
½ red onion, thinly sliced
1 bundle aromatic herbs on the stem (parsley, thyme, oregano)
Kitchen twine, optional
Rub olive oil all over the fish, inside and out. Sprinkle salt inside the fish’s belly. Stuff the belly with layers of lemon slices, onion slices, and herbs. If you’re worried about losing the stuffing while grilling, cut three 6-inch pieces of cooking twine and tie them around the fish at 2-inch intervals, securing them with a tight knot. Place the fish in the refrigerator for at least 1 but not more than 2 hours.
Preheat grill to high. Clean and oil grates well. Place fish on the grill over direct heat for 5 minutes.
If using a charcoal grill, rotate grate so the fish is opposite hot coals. If using gas, turn the heat element under fish off and fire up the one opposite. Use tongs and a fish spatula to gently flip fish over. Cover grill and cook fish until skin is crispy and top fillet flakes away with a little pressure of your thumb, about 15 minutes. Transfer to a warm plate, drizzle with olive oil and serve.
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No. 01 / Summer 2017
From Issue
