Saturday, August 23, 2008

Grilled Fish ala Anthony Bourdain

We call this Anthony Bourdain style grilled fish because in his breakout novel Kitchen Confidential, Bourdain writes about how he used to sell cartloads of fish grilled this way, at a two Michelin-star restaurant. Good food just needs the best, freshest ingredients, cooked simply and lightly.
Take a whole fish (I used blackspot threadfin and on occasion, seabass), carefully cleaned and descaled. Rub sea salt over it and let it sit for one hour. Get some fresh herbs - I use basil, rosemary, thai basil which I grow in the garden - and stuff it into the stomach of the fish, together with a wedge of lemon (or a lime, as I have done here). Pat the fish dry, and drizzle a little extra virgin olive oil on it. Sprinkle some crushed black pepper over it. Grill for about 20 minutes, turning over mid-way.

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