Wednesday, April 5, 2017
WHOLE BRONZINI, MEDITERRANEAN- STYLE
Also known as Mediterranean sea bass, this fi sh has become quite pop u lar in
the past few years. The simple fl avors here combine to really surprise you.
4 whole bronzini or other small Mediterranean fish (about 1 pound each), gutted and scaled with heads left on,
rinsed and patted dry
24 fresh thyme sprigs
2 teaspoons coarse sea salt, plus more to taste
1 teaspoon freshly ground black pepper
3⁄4 cup olive oil
2 lemons, cut into 1⁄3- inch- thick rounds
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup extra- virgin olive oil
1 tablespoon chopped fresh thyme leaves
1. Preheat a very clean and very well-oiled grill to high.
2. Lay the fi sh alongside each other on a clean kitchen towel, and gently roll together into a cylinder to remove excess moisture. (It is very important that the fish is suffi ciently dry.) Transfer the fish to a rimmed baking sheet. Stuff the cavity of each fi sh with 6 thyme sprigs, and season the insides with 1 teaspoon of the sea salt and 1 ⁄2 teaspoon of the black pepper. Pour 1 ⁄2 cup of the olive oil over the fi sh and turn them in the oil to generously coat both sides. Sprinkle both sides of the fi sh evenly with the remaining 1 teaspoon sea salt and 1 ⁄2 teaspoon black pepper.
3. Oil the grill grate one more time, and place the fi sh directly on the grill. Reduce the heat to medium and cook, undisturbed and turning only once, until the flesh flakes easily and is just cooked through, about 5 minutes per side. (If you try to turn the fish too soon, they will stick to the grill. Be patient here and the fish will turn easily once the skin has crisped.)
4. While the fi sh is cooking, place the lemon slices on the grill and brush them lightly with some of the remaining 1 ⁄4 cup olive oil. Cook until softened and nicely marked on both sides, 2 to 3 minutes per side.
5. Transfer the fi sh to a platter and drizzle them with the lemon juice and extra- virgin olive oil. Sprinkle with the thyme leaves and additional sea salt if desired. Garnish with the grilled lemon slices. Serve immediately.
Emeril at the Grill.pdf