Grilled Whole Fish
1 Large Fresh Fish of About 4-5 Pounds, Scaled And Gutted
Olive Oil For Preparation
1 Lemon Sliced
Fresh Rosemary Branch
Salt & Pepper
Lemon Wedges
Extra Virgin Olive Oil To Serve
Heat the grill until it is very hot. Rub the grill with an oil dampened
towel to prevent the fish from sticking. Salt and pepper the cavity of the fish,
and place in it the rosemary branch and the sliced lemon. Oil the outer skin
well. Grill the fish about 10 minutes per each inch of thickness, turning
halfway through the cooking period. The fish should remain moist but flake
easily once it is done. To serve, run a knife or fork along the spine. Gently
peel back the top layer of skin, and using a large fork remove the fish in
segments onto plates. Once the first side is complete, gently lift off the
skeleton, and remove the remaining fish onto plates. Drizzle with the extra
virgin olive oil, and serve with a slice of lemon.
There are two types of people: those who GET IT and those who
DON'T. If they GET IT, there's nothing to explain and if they DON'T, there's no
point in trying to explain.
- Paul Reiser