Friday, June 17th, 2011 | posted by mike
Bronzini have a bone structure that’s easy to navigate, a buttery texture and a sweet delicate flavor. It’s a perfect fish for a whole fish novice and, like the yellowtail snapper from last week’s report, you slowly enjoy every part from the cheeks and collar on down. It’s a wonderful, simple dish that goes great with some crusty bread and a nice green salad. This recipe would work for any small whole fish on the grill such as snapper, porgy, orata or bluefish. Serves 2.
- 1 1/2–2 lb. whole bronzini (gutted, gilled and scored for grilling)
- 1/2 c olive oil
- 8 cloves garlic
- 4 springs rosemary
- lemon cut into slices, then halved
- kosher salt & pepper
Heat grill to medium (if gas) or heat coal grill using the indirect method (hot spots on either side of the grill with an open space in the center). Make sure the grill is clean well-oiled.
Stuff fish with 4 cloves of crushed garlic, 4 of the lemon slices, a sprig of rosemary and salt & pepper. Mix olive oil, the remaining garlic cloves (minced) and the other 3 sprigs of the rosemary (crushed) in a dish with the rest of the lemons. Place stuffed fish in this marinade for about 10 minutes. Just before grilling, remove the fish and bring marinate to a boil so you can use it as a sauce for the finished fish.
When coals are hot and white (or gas grill has heated). Place fish gently over the open space with no coals directly under it and grill for 5–6 minutes a side. Flip gently with a spatula and tongs so you don’t lose the crispy skin (this is why you want a well-oiled grill). Remove to a platter and top with the sauce you made from the marinade.
Tags: bluefish, bronzini, grilling, mediterranean, orata, porgy, snapper, whole fish