This Mediterranean fish makes a real culinary splash when grilled and presented whole.
½ cup hickory or mesquite wood chips, soaked
2 whole bronzini, scaled and gutted
Coarse kosher salt and fresh ground pepper
1 lemon, sliced
1 lemon, cut in wedges
Juice of 1 lemon
1 orange, sliced
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 T. extra virgin olive oil
To prepare, season cavity of bronzini with salt and pepper. Stuff cavity with a few slices of lemon and orange. Add a few sprigs of rosemary and a few sprigs of thyme. Be sure to set aside a few sprigs for garnish.
Rub skin of fish lightly with olive oil and sprinkle some salt and pepper on both sides. Heat grill on high direct heat. Drain wood chips and sprinkle chips over hot coals. Brush grill rack with oil, then place fish on grill.
Cook on each side until skin is brown and crisp, approximately 6-8 minutes on each side. Remove from grill and set on serving platter. Meanwhile, whisk together 1 t. lemon juice and 1 T. olive oil. To the oil, add salt and pepper to taste. Drizzle oil mixture over grilled fish.
Garnish with lemon wedges and sprigs of rosemary and thyme. Pair with Illahe Pinot Gris.
Eddie's Recipe Tip:
If you dont have a grill, broil the bronzini 6 inches from the heat source. The skin will get charred, crisp and delicious.