Whole Grilled Fish With Olive-Tomato Compote Recipe
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Category
Main Dish
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Cusine
American
What do you need?
How to make?
Ingredients
For the Sauce:
5 ounces oil-cured olives, pitted
1/2 cup Kalamata olives, pitted
1/2 cup extra-virgin olive oil
2 medium cloves garlic
2 whole peeled plum tomatoes from a can, minced
1 teaspoon minced fresh oregano
Freshly ground black pepper
For the Fish:
4 whole white-fleshed fish, such as sea bass, branzino, or porgy, scaled and gutted
Kosher salt and freshly ground black pepper
Lemon slices, peeled garlic cloves, peeled ginger slices, fresh oregano sprigs, and fresh parsley sprigs, for stuffing
Extra-virgin olive oil, for rubbing and drizzling
Minced parsley, for garnish
Lemon wedges, for serving
Type of fire: two-zone indirect
Grill heat: medium-high
Directions
In a food processor, combine both types of olives, olive oil, and garlic and process to form a coarse paste. Stir in tomatoes and oregano and season with black pepper. Set aside.
About 30 minutes before grilling, remove fish from refrigerator and let come to room temperature. Light 1 chimney full of charcoal. When all charcoal is lit and covered with gray ash, pour out and arrange coals on one side of charcoal grate. Set cooking grate in place, cover grill, and allow to preheat for 5 minutes. Clean and oil grilling grate. Thoroughly pat fish dry with paper towels. Season inside and out with salt and pepper. Stuff fish cavities with lemon, garlic, ginger, and herbs. Rub fish all over with olive oil. Set fish over hot side of grill and cook until bottom sides are browned, about 5 minutes. Using a carving fork, insert tines between grill grate and under fish. Carefully attempt to lift fish from below; if it resists, allow to cook for 1 more minute and try again. When fish lifts easily from grill, turn onto other side and cook until an instant-read thermometer inserted in the thickest part registers 135 degrees F , about 5 minutes longer; if skin begins to char before fish is cooked through, transfer fish to cooler side of grill to finish cooking. Let rest 5 minutes. Carve fish and transfer fillets to a plate. Top with olive compote and minced parsley. Serve with lemon wedges.