WHOLE GRILLED BLACK SEA BASS
Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole, which leaves them with a smoky, charred flavor and tender meat.
If out of season or unavailable, you can also substitute with Porgy (aka Scup), Blackfish (aka Tautog), Red Snapper, and many other fish (ask your fishmonger and experiment!). Likewise, we encourage you to experiment with different combinations of herbs and seasoning!
• 4 (1-lb.) whole sea bass, cleaned (i.e. scaled and gutted)
• 2 tsp. crushed red chile flakes
• Kosher salt and freshly ground black pepper, to taste
• 3 lemons
• 1 bunch marjoram
• 1 bunch thyme
• 4 tbsp. unsalted butter, softened
• 6 cloves garlic, minced
Heat a charcoal or woodburning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Season cavity of fish with chile flakes, salt, and pepper; stuff with lemons and herbs. Mix butter and garlic in a bowl; rub over outside and inside of fish; grill, flipping once, until slightly charred and cooked through, 12–15 minutes. Serve with more lemon, garnish with herbs.
NOTE: As for serving sizes, a good rule of thumb is about 1 pound of whole fish per person, so you could do individual 1-pound fish, or split a 2-pounder between two people, and so on.