This has to be one of the summer's easiest and most delightful grills.
We start with 2 cleaned
Mediterranean seabass. I left the head and tail on and butterflied the middle for stuffing of thyme and lemon.
Simply stuff the whole thyme branches and lemon slices into the cavity with a bit of salt and tie with kitchen twine.
I made a charcoal fire in my Weber Performer Grill. I filled the chimney starter full and laid the lit coals on one side of the grilling area, leaving the other half with no coals for indirect grilling on the second half on the process. I rubbed the fish with olive oil and salt. No pepper. Pepper burns.
I brush my grill grates and rubbed a paper towel with some canola oil over the grates to lube them up.
Put the fish down on the hot, hot grill. No chance for any sticking. Lubed grates and very very hot!
Give them a turn after 2-3 minutes.
Another 2-3 minutes on this side. Then move theses beauties over to the other side of the grill that has no coals under that side. Close the lid. Position the air vents fully opened over the side with the fish so the smoke and heat go through the fish. The temp gauge for the grill will read @400F. Let it go for a total of 10 minutes more turning the fish over in 5 minute intervals. Total cooking time will be between 15 and 20 minutes.
I made some boiled fingerling potatoes and some broccoli rape sauteed with garlic and oil.
OMG!
I took them off the grill and drizzled more EV olive oil over these bad boyz. Careful of the bones.
SO SO Good.
Buon Appetito.
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