Description
Follow this expert chef's simple steps for succulent, lemon-infused whole grilled fish. It’s easy enough for weeknight dishes, but it’s company-worthy, too.
Ingredients
- 1 (1-pound) whole fish (such as branzino, red snapper, or sea bass), cleaned and scaled
- 1 1/2 tablespoons extra-virgin olive oil, divided, plus more for grilling
- 3/4 teaspoon kosher salt
- 1/2 teaspoon black pepper, plus more for garnish
- 4 (5-inch) parsley stems
- 2 lemon slices, cut into half-moons
- 1 garlic clove, crushed
Directions
- Let fish stand at room temperature for 20 minutes; pat dry using paper towels. Preheat a gas grill to medium (375°F to 400°F).
- Brush fish all over with 1 tablespoon oil. Sprinkle inside and outside of fish evenly with salt and pepper. Place parsley stems, lemon slices, and garlic inside the fish cavity, layering evenly.
- Place fish on oiled grates, and grill, uncovered, until fish is lightly charred and easily releases from grates, 5 to 6 minutes. Flip fish, and grill until flesh is white throughout, 5 minutes. Transfer fish to a platter, and let stand for 5 to 10 minutes. Drizzle with remaining 1/2 tablespoon oil, garnish with black pepper, and serve.
