grilled fish.

Ingredients:

  • 1 whole fish, deboned or fileted.

  • kosher salt.

  • lemon.

  • canola oil.

  • clarified butter/olive oil.

  • Maldon flaky salt.

Equipment:

  • grill.

  • grill basket.

Yield:

  • 1 fish, grilled.

Works with meaty, firm fish best. Season and dress with whatever you would like. The fresher the fish the better.

Grilling tends to be the most flavorful way of cooking fish for multiple reasons, not to mention, fast. High-temps results in crispy skin and forcing heat into the fish quickly allows the fish to remain more of its juice and fat, requiring little to no rest time. Although this is also achievable with searing, the difference between the two being in the smoky, charred flavor which is imparted through grilling.

Execution:

grill:

  • Season the fish with salt and let it sit in the fridge for 30 minutes.

  • Preheat your grill until it's hot.

  • Gently dab off any moisture from the skin of the fish.

  • Lightly brush the skin of the fish with oil, and place it on a wire rack or wired tray.

  • Position the fish skin-side down on the rack over the fire.

  • Cook the fish until the skin becomes charred and crisp, and the flesh is nearly opaque. Lightly brush the fish with clarified butter or olive oil.

  • Remove the fish from the wire rack and rest it with the flesh facing down on a board or tray.

  • Squeeze some lemon juice on top and sprinkle with flaky finishing salt

  • *By using a wired rack and tray you can easily manipulate the position of the fish on the grill without actually having to move the fish with a spatula.

  • *By cooking on only the skin side of the fish you ensure the fish does not become overcooked, although if your fish is thicker you can place a lid overtop the fish to trap heat and cook both sides.)

suggested:

chimichurri.