Ingredients Jump to Instructions ↓

  1. 9 lbs 4086g / 144oz Assorted Mediterranean fish and shellfish

  2. (such as branzino, dorade, and red

  3. Mullet, scaled and gutted; and Langoustines and large sea scallops,

  4. Shelled)

  5. 8 Lemons - juice

  6. 5, and Cut the other 4 in half

  7. Extra-virgin olive oil - for dressing fish

  8. Salt - to taste

  9. Freshly-ground black pepper - to taste

  10. 4 oz 113g Thyme sprigs

  11. 10 Parsley sprigs - roughly chopped

Instructions Jump to Ingredients ↑

  1. Preheat grill.

  2. Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.

  3. When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.

  4. To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

  5. This recipe yields 4 servings.


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