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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