Diary of a Foodie

Mixed Grilled Fish

Diary of a Foodie: Season Three: Tuscan Simplicity

  • Active time:35 min
  • Start to finish:45 min
March 2009
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  • 2 long bushy rosemary sprigs
  • 3 (2- to 2 1/4-lb) cleaned whole fish such as sea bass, black bass, red mullet, and/or branzino
  • Olive oil for brushing
  • Equipment:

    a 9 1/2- by 12-inch grilling basket or kitchen string
  • Accompaniment:

    lemon wedges

Prepare fish:

  • Using rosemary sprigs, brush fish and grilling basket with oil (discard rosemary), then season fish with salt. Sandwich fish between the 2 sides of grilling basket or tie fish closed with kitchen string at 2-inch intervals.

Prepare grill for direct-heat cooking:

  • If using a charcoal grill, open vents on bottom of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out across bottom rack. When coals turn grayish white (start checking coals after 15 minutes), the grill will be at its hottest and will then begin to cool off. The grill will be the right heat (medium-hot) when you can hold your hand 5 inches above grill rack over coals for 3 to 4 seconds.
  • If using a gas grill, preheat all burners on high, covered, 10 minutes, then reduce heat to medium.

Grill fish:

  • Oil grill rack, then grill fish, covered only if using a gas grill, turning every 2 minutes, until just cooked through, 12 to 16 minutes. Transfer to a large platter using 2 metal spatulas. Cut off and discard string if necessary.
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