Orata alla Griglia

Watching Gisa Sotis at work was an endless pleasure. She went to the fish market, bought a few fish, and knew exactly what she wanted to do with them. Nothing took more than a very few minutes or a very few ingredients and what she produced was stupendous: simple, easy, and completely genuine. The skin got crispy and the meat stayed juicy.

For this she grilled ricciolo, or amberjack, a fish very much like pompano, and flavored it with