Grilled Whole Fish

Directions

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