Do not fear the whole fish

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Love this prep—it’s really easy and quick. You just have to not be afraid of the whole fish.

In a small bowl, pour in 3-4 tablespoons of olive oil, a healthy pinch of salt, a crack of black pepper and 1 to 2 tablespoons of dried oregano. Let that sit while you ready the fish.

Fresh whole fish, be sure to have your fishmonger scale it (because I have no idea how to do that). With a very sharp knife, make parallel slits in the fish on both sides. Rub the oil mixture into the cuts and let it sit for a few minutes as your charcoal grill heats.

Once the coals are ready, I tend to drop in a few chips of either oak or pecan at the side of the grill to create a little smoke.

I try to flip the fish just once, but will lift it gently with two spatulas to create grill marks.

This 1-1/2 pound Tai Snapper took about 5 minutes a side. A branzino might take a little longer since they seem to be thicker.

Serving? Well, a bit of the animal style, since I’m still not an ace at lifting the cooked fish from the bone. So, my preference is for standing at a counter with forks, picking at it.

This is one of those things I’d never tried since I assumed it would be difficult to cook correctly. Actually, it seems to be even easier to do well since the skin protects the meat from drying out.

Give it a go and report back