Recipe: GRILLED WHOLE BRONZINO
- 2 each 2 1/2 to 3 1/2-pound Bronzino Red Wild Striped Bass or Red Snapper gutted and scaled by fish monger
- Grilling Marinade:
- 2 garlic cloves crushed, rough chopped
- 4-5 tablespoons extra virgin olive oil
- 1 tablespoon rough chopped fresh thyme
- 1 tablespoon rough chopped fresh rosemary
- salt and cracked pepper to season
1. Marinate Bronzino by brushing marinade all over fish inside and out. This can be done the day before or at least 2-3 hours before grilling.
2. If you’re using a gas or electric grill, preheat the grill, set on high, for about 10-15 minutes before cooking.
3. If you’re using wood or charcoal, start fire 45 minutes to 1 hour ahead of time. Leave cover off grill the whole time.
4. Wipe off any marinade; this could cause the fire to flare up. If you’re using a grilling basket, place the basket over the coals.
5. Grill the fish for about 10 minutes per inch of thickness. Turn the fish carefully. Once the first side has nice dark grill marks, turn the fish all at once to see if the fish is done.
6. Insert a paring knife carefully into the back and gently pull the flesh away from the backbone. The flesh should pull away and appear moist. Transfer fish to oval platter. (In the summer, serve the fish at the table. Grilled vegetables are a nice accompaniment. I like to serve fish with excellent extra virgin olive oil, fresh lemon, sea salt and freshly ground pepper.)