Ingredients:
1 whole seabass
Olive oil
Lemon
Coarse salt
thyme
I love buying whole fish and getting to clean it at home, mastering how to get a whole fish for the grill is easier than you think, just follow along.
Method:
1. Make an incision in the belly all the way to the tail, following the line of the spine and of the lower fins.
2. Split open the bones from the spine and beak free the filet, making sure all the bone stays as clean as possible of meat.
3. Repeat with the other filet.
4. Using kitchen shears or scissors, cut the spine out. The fish is butterflied and ready for the grill!
5. Heat a large grill over medium heat.
6. Brush grill and fish with oil and season fish with salt and pepper.
7. Place fish on the grill skin side down and cook for 3 minutes, or until nicely charred.
8. Flip and cook for a few more minutes, or until done (depending on the thickness of the fish the amount of time needed may vary) TIP: You can finish the fish in the oven, but I like to do it start to finish on the grill!
9. Serve the fish drizzled with extra olive oil, fresh black pepper, fresh leaves of thyme and lemon.
You might also like these recipes
