Whole Grilled Fish
From Tom Keegan
1 6 to 9 pound fish
¼ cup good quality olive oil
Kosher salt and fresh cracked pepper
2 cloves garlic, smashed
2 sprigs of fresh thyme, plus extra for garnish
2 sprigs fresh oregano, plus extra for garnish
2 sprigs fresh parsley, plus extra for garnish
melted butter, for basting
Half a lemon, sliced thin for garnish
Have fishmonger remove scales, guts, fins, and gills. Leave tail on (head is optional). Wash fish and pat dry. If cooking with head on, score fish to spinal bone, perpendicular to spine behind head. Score above tail, as well as few slashes in the side. Rub fish inside and out with olive oil, and season generously with salt and pepper. Place garlic and herbs in cavity. Wipe grill grates with canola oil. Heat grill to 500 degrees or until coals are very hot, then reduce to 425 degrees. Place fish on grill, belly facing away from you, with head at the highest heat, and tail at the lowest. Grill 10 minutes per inch of thickness. Flip fish between two spatulas so belly faces you. Lightly baste with olive oil and melted butter, avoiding flare-ups. Grill for another 10 minutes per inch of thickness. Fish is done when meat inside the belly is no longer translucent. Check the meat at the spine where it was scored behind the head—it should be completely opaque. With spatulas, transfer the fish from grill to platter. Garnish with fresh herbs and lemon slices.
This recipe is part of a full menu created by Tom Keegan for the July 2012 issue.
Photograph by Chris Smith
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