Grilled Whole Snapper

Watch the inspiration video:  Fish Meets Fire

Our version -

If you really want to enjoy the flavors of a great fish, you've got to cook it whole. A big fish stuffed with aromatics and glistening with olive oil, makes a knock out presentation.

At the fish market, look for sea bass or snapper, one that has clear bright eyes, looks fresh and healthy and smells of the sea not fish. Choose one that's big enough to feed two people, about 2 lbs. Have them clean, gut and scale the fish but leave the head on.

You could cook the fish in the oven, but for best results, grill it on a gas or charcoal grill. A well-oiled grill basket is a necessity, it holds the fish and its seasonings together and protects the skin from sticking to a hot grill.

INGREDIENTS

3 tablespoons extra-virgin olive oil, plus more for oiling basket

1 teaspoon minced green garlic (or regular garlic)

1 teaspoon minced fresh sage

1 teaspoon minced fresh marjoram or oregano

1 teaspoon tangerine or orange zest

1½ - 2 lb black sea bass or snapper, scaled and cleaned

Salt, to taste

DIRECTIONS

In a small bowl, combine the olive oil, garlic, sage and marjoram. Put fish on a cutting board and cut three ¼-inch-deep slits into both sides of the fish. Using your hands, rub the herb oil and tangerine zest all over the fish and inside the cavity. Transfer fish to the refrigerator to marinate for 20 minutes.

Meanwhile, prepare a gas or charcoal grill for medium-hot grilling. Remove the fish from the refrigerator and season with salt. Transfer to a grill basket that has been brushed with olive oil.

Grill the fish, flipping once, until the skin is crispy and the fish is cooked through, about 5 minutes on each side. Remove the fish from the grill basket and transfer to a large platter.

Remove the meat, skin and herbs - Enjoy!