You can't become the master (or mistress) of the grill without getting a lot of practice and thanks to Peter Kaminsky's tips and tricks of the trade, you now have plenty of knowledge to get started. He was even nice enough to share three of his best recipes, so now it's time for you to try his Grilled Whole Fish With Lemon And Tarragon.
Grilled Whole Fish With Lemon And Tarragon
"I don’t know exactly why, but many people are a little afraid of cooking fish on the grill. This shouldn’t be. Fish cooks faster than meat and is in many ways more forgiving and demands less precision. Whole fish on the bone stays juicier than filets. Don’t worry if some of the skin sticks to the grill. It has a nicely homemade look when that happens. Stuffing with herbs and lemons creates little islands of flavor that brightens up each bite."
- 2 pounds Whole Red Snapper, gutted (or Sea bass, Yellowtail, Branzino, or other similar shaped fish)
- 6-8 sprigs fresh tarragon
- Flaky sea salt (or kosher salt)
- Fresh ground black pepper
- Thin lemon slices cut in half (half moons)
- Olive oil
Prepare a medium hot fire. Make three to four diagonal slashes on each side of the fish. Brush well with olive oil, season with salt and pepper, and stuff each slash with a sprig of tarragon and lemon slice. Drizzle with olive oil on top, making sure the fish is well oiled. Using tongs, brush the grill grate with a paper towel well moistened with olive oil. Place the fish on the hot grate and cook about seven minutes. You can lift the tail to see that the fish is well marked. Using two spatulas, carefully turn the fish and grill the other side for about seven minutes. When the fish is done remove to a platter and lift serving portions of filet from the bone. Top with Torrontes Onion Confit. Serve with Terrazas de los Andes Torrontes.
Note: Timings are approximate. You need to feel your way through this. A good rule of thumb to follow is that you cook fish for eight to 10 minutes for every inch of thickness.