This grilling method is best for mild to medium and full-flavored fillet fish and trout.
Chef's notes
This preparation calls for a vinaigrette to marinate the whole pan-dressed fish. Make a vinaigrette of your choice as part of the mise en place.
Also, plan to prep a grill for cooking.
Steps
1
Mise en Place
Ingredients
4 portions of fish according to the suggestions, above
Vinaigrette of your choice
3 sprigs fresh basil, preferably Genovese, leaves only
⅓ cup extra-virgin olive oil, preferably a buttery Spanish varietal such as arbequina or picual
Finely grated zest of ½ lemon
Finely grated zest of ½ lemon
Gather all the ingredients.
2
Marinating the Fish
Ingredients
Whole pan-dressed fish
Vinaigrette of your choice
Marinate the whole pan-dressed fish in vinaigrette.
3
Grilling the Fish
Place the whole fish on the grill, directly over coals, and cook 4 to 5 minutes.
Rotate the grill grate so the fish is opposite the coals. Flip the fish gently using tongs and a spatula. Cover the grill and cook for 10 to 15 minutes until the fillet flakes under gentle pressure from your thumb.
Transfer the fish to a platter.
4
Making the Vibrant Basil Oil
Ingredients
3 sprigs fresh basil, leaves only
⅓ cup extra-virgin olive oil
Finely grated zest of ½ lemon
Finely grated zest of ½ lemon
Stack half of the basil leaves and then roll them into a cigar-like tube. Using a very sharp knife, cut the rolled leaves crosswise into very thin strips. As you cut, keep the strips neatly in order. Gently turn these strips 90° and cut the rolled leaves lengthwise. (By doing so you will produce a very finely minced basil, but it will not be bruised or tired, its flavors surrendered to the cutting board.)
Gently warm the olive oil in a small saucepan over moderate heat for just a minute. Remove from the heat and add the lemon zest, salt, and chopped basil. Stir to combine, then transfer to a small jar or ramekin for serving. Place the jar in the refrigerator for at least 3 hours and up to 1 week. Just prior to serving, allow the oil to thaw slightly, but do not let it melt.
5
Plating the Fish
Ingredients
Grilled fish
Vibrant Basil Oil
Arrange the fish on the platter. Serve with Vibrant Basil Oil.
