Ingredients

The following ingredients have 5 Servings
  • 1 very fresh whole fish, such as branzino, snapper or trout, about 3 lb., cleaned<br>
  • 2 fresh dill sprigs
  • 3 lemon slices, plus lemon wedges for serving
  • Salt and freshly ground pepper, to taste
  • 1 Tbs. olive oil, plus more for grill

Instruction

  • Build a hot fire in a charcoal grill or preheat a gas grill to 400°F. If using charcoal, let burn until all the coals are gray on the outside, 20 to 25 minutes.
  • While the grill is heating, prepare the fish: Place the dill sprigs and lemon slices inside the body cavity and sprinkle the cavity with salt and pepper. Rub the outside of the fish all over with the 1 Tbs. olive oil and sprinkle with salt and pepper.
  • Using a grill brush, scrape the heated grill rack clean. Rub the rack with oil. Place the fish on the grill rack over a medium-hot spot. Do not move the fish for about 5 minutes; this will help prevent the skin from sticking. Using tongs and a spatula or 2 spatulas, carefully flip the fish over and cook until the skin is crisp on the other side, 3 to 5 minutes more. Use a cake tester or a metal skewer to probe the temperature of the fish. If the tester doesn’t feel hot, move the fish to a cooler spot on the grill, cover and cook for 5 minutes more. The goal is to get the interior of the fish cooked and bring the skin to crispiness at the same time.
  • Transfer to a platter, garnish with the lemon wedges and serve immediately. Serves 4 to 6.
  • Adapted from <i>This is a Cookbook</i>, by Max Sussman and Eli Sussman (Olive Press, 2012).