Traditional Greek Grilled Fish
- Nick Gallos
- 2 days ago
- 1 min read
Written by Nick Gallos, Charlie's Fish Market
Ingredients
2 whole fish around 2 lbs. each, i.e.: perch, snapper, sea bass, sheepshead
1/4 -1/2 cup extra virgin olive oil
3-4 fresh lemons
Salt and pepper
Sprigs of fresh dill
1/2 of a small onion (divided between the fish)
2-3 cloves of minced garlic
Picking and Dressing Fish
When picking out your fish, use your nose first. Fresh fish should have an ocean or briny water smell. After that, let your eyes pick the one that's coming home with you!
When getting the fish dressed, you have the option of leaving it head on or off. If you leave it head on, remove the gills, then have it scaled and gutted from the stomach.
I recommend scoring the fish on each side 3 to 4 times. It's not a must, but it helps the flavors impart into the flesh.
Preparation
Rinse and pat dry the fish. This is crucial— don't skip this step!
Combine olive oil and minced garlic in a bowl and spoon over the fish and the cavity.
Season with salt and pepper or an all-purpose Greek Seasoning.
Stuff the fish with thinly sliced lemons, onions, and dill sprigs.
Squeeze 1-2 lemons on the fish.
Place on an oiled medium-heat grill, cook for 8-10 minutes and cover.
Turn and cover again for 8-10 minutes, or until the flesh is opaque, and the skin is lightly charred.
Carefully lift the fish with one or two spatulas and place it on a platter.
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