| Good Morning, Friday September 10, 2010 8:29 am |
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Grilled Trout Fillets
1/2 t finely grated fresh lemon zest
1 1/2 T fresh lemon juice
1/3 C extra-virgin olive oil
1/4 C pitted Kalamata olives (1 1/4 oz), cut into slivers
3 T finely chopped fresh oregano plus 6 large sprigs
1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail)
2 T vegetable oil
6 (1/4-inch-thick) lemon slices
t = teaspoon
T = tablespoon
C = cup
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Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well. Whisk in olives and chopped oregano.
Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, and then brush fish all over with vegetable oil and season with salt and pepper. Evenly distribute lemon rounds and oregano sprigs on the top of the fillets.
Prepare grill for cooking. If using a charcoal grill, open vents on bottom of grill, then light charcoal. Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds. If using a gas grill, preheat burners on high, covered, 10 minutes, and then reduce heat to moderate.
Grill fish on lightly oiled grill rack, covered only if using gas grill, 8 minutes. Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 8 minutes more. Fish will flake easily when done.
Serve fish with sauce.
If you aren't able to grill outdoors, whole fish can be roasted on an oiled baking sheet in middle of a preheated 425ºF oven, without turning, until just cooked through, 15 minutes.
If fish tail begins to brown too much (on grill or in oven), loosely wrap with a small sheet of foil.
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