Quote:
Originally Posted by Jim in CT
I am pretty handy on a grill, never done whole fish though. With BSB I usually blacken it in a cast iron pan, or fry it.
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Gut, scale and cut off the fins. Rinse and dry. Score the fillets in a few places on each side. Stuff the cavity with some herbs and lemon. Rub the outside with good olive oil, salt and fresh pepper. Cook over an oiled medium hot grill. Because it's bone on it will take a bit longer than you think.
One of the best things in the world.
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