Pesce Grigliato
Pesce Grigliato
Grilled Whole Fish Stuffed with Lemon and Herbs
Italian fishmongers and supermarkets sell whole fish with the heads on. This is not only so you can look into the fish’s eyes to ensure they are clear and the fish is fresh. It’s also because islanders love the cheek meat in the head. If headless fish are all they’ve got where you shop, that’s fine, too—you’ll just miss out on the delicious fish cheeks. And if you can’t get your hands on branzino, use sea bream or trout instead. Either way, be sure the fish is gutted before you head home. Making bundles of herbs with kitchen twine helps keep them from slipping out of the fish. As soon as the fish goes on the grill, its proteins react with the heat and the skin sticks to the grates immediately. To prevent sticking, brush both sides of each fish with mayonnaise before placing them on the grill. Unlike olive oil, it won’t slide off!
Ingredients (9)
Ingredients (9)
Instructions
Heat a gas grill to medium-high, or prepare a charcoal grill for indirect cooking over medium-high heat.
Divide the parsley, mint, and thyme into four equal portions and tie them into bunches using kitchen twine.
Season the cavity of each fish with salt and pepper, then fill with a layer of lemon slices and one of the herb bunches.
Salt the fish skin, then brush the fish on both sides with mayonnaise and place on the grill.
Cook until the fish is firm to the touch, the eyes are white, and the skin is slightly blistered, about 12 minutes, turning them over carefully with a fish spatula midway through.
Debone and fillet the fish (see below), drizzle with olive oil ( to taste), and serve.
Notes
Notes
HOW TO DEBONE AND FILLET A COOKED FISH
Islanders cook all sorts of fish cuts, but whole fish are a common way to enjoy a fresh catch, and they are almost always cooked with their heads on. At trattorias, you can ask your server to clean the fish for you when they bring your cooked dish to the table (there’s no judgment!), but it’s pretty simple to do yourself using two utensils (a fork and knife or even two spoons will work). Begin by placing one utensil at the top of the fish where the head meets the body, pressing down to separate the head from the spine. There’s precious neck and cheek meat in the head, so be sure to scoop that out onto a clean platter before setting aside the head (a trattoria will provide a plate for your discarded fish parts upon request). Next, anchor the fish body at the “shoulders” (we’re going on a journey here and using some imagination when it comes to fish anatomy) with one utensil while you separate the top fillets from the bones along the belly of the fish, then do the same along the opposite side. You should now be able to lift the fillets off the spine bones. If not, there are still some bones stuck in the flesh; cut the fillets along their natural seam and separate them from the spine that way. Set aside on the platter. Using your utensils, lift the spine off the bottom fillets and discard, then transfer the bottom fillets to the platter. Drizzle with olive oil and enjoy
This recipe is part of the Food of the Italian Islands digital cookbook, and is only available once you've purchased the cookbook.
Purchase ($25.00)
