-
1
Have your fishmonger scale, gut, and trim the tail and fins from: 1 whole 3-pound fish, or two 1 1/2-pound fishes (such as rockfish, red snapper, bluefish, or striped bass).
-
2
Season generously, inside and out, with: Salt, Fresh-ground black pepper.
-
3
Stuff the cavity with: Lemon slices, 1 large handful of fennel fronds (the feathery leaves of wild or cultivated fennel) or other herb branches.
-
4
Scatter a few of the fronds or herb branches around the outside of the fish as well.
-
5
Rub with: Olive oil.
-
6
Let the fish sit for an hour or so.
-
7
Prepare a medium fire.
-
8
Preheat and clean the grill well.
-
9
When ready to cook the fish, oil the grill with an oiled towel, and put the fish on the grill.
-
10
Cook until done, turning the fish as often as needed to keep the skin from burning.
-
11
Plan on about 10 minutes of cooking per inch of thickness at the thickest part of the fish.
-
12
The fish is done when the flesh separates easily from the bones but is still moist.
-
13
Test by inserting a skewer; it should meet little resistance.
-
14
Remove from the grill and present whole at the table or fillet first in the kitchen.
-
15
Serve with: Lemon wedges, A Pitcher of extra-virgin olive oil.
-
16
Serve the fish with a salsa verde (see page 45) made with the same herb the fish is stuffed with.
-
17
Before grilling, wrap the fish entirely in fennel fronds or herb branches and secure them with wet string wrapped and tied around.
