Greek Fish Grilled in Fig Leaves

Name: Greek Fish Grilled in Fig Leaves
Yield: Serves 4
Cuisine: Greece
Ingredients: Coarse sea salt (better sea than kosher in this instance); ⅓ cup fresh lemon juice; ¾ cup extra-virgin olive oil, preferably Greek, plus olive oil for brushing the fish; 2 whole fish (2 pounds each), or 4 whole fish (1 pound each), such as black bass, snapper, or trout, cleaned, scaled, and fins removed, with heads and tails intact; 2 whole fish (2 pounds each), or 4 whole fish (1 pound each), such as black bass, snapper, or trout, cleaned, scaled, and fins removed, with heads and tails intact; 8 fresh fig leaves, fresh or pickled grape leaves, or pieces of banana leaf cut into rectangles 2 inches larger on all sides than the fish (see Note); 8 fresh fig leaves, fresh or pickled grape leaves, or pieces of banana leaf cut into rectangles 2 inches larger on all sides than the fish (see Note); 8 fresh fig leaves, fresh or pickled grape leaves, or pieces of banana leaf cut into rectangles 2 inches larger on all sides than the fish (see Note); 8 fresh fig leaves, fresh or pickled grape leaves, or pieces of banana leaf cut into rectangles 2 inches larger on all sides than the fish (see Note); 1 bunch dried Greek oregano or lavender; 1 bunch dried Greek oregano or lavender; 2 whole fish (2 pounds each), or 4 whole fish (1 pound each), such as black bass, snapper, or trout, cleaned, scaled, and fins removed, with heads and tails intact; 2 whole fish (2 pounds each), or 4 whole fish (1 pound each), such as black bass, snapper, or trout, cleaned, scaled, and fins removed, with heads and tails intact; 2 whole fish (2 pounds each), or 4 whole fish (1 pound each), such as black bass, snapper, or trout, cleaned, scaled, and fins removed, with heads and tails intact

Preparation info

Serves
4

Difficulty
Medium

Appears in

Planet Barbecue

By Steven Raichlen

Published 2010

About

This eye-popping fish epitomizes the stunning simplicity and ingenuity of Greek grilling. Simplicity, because when you get down to it, all that’s really needed is fish that swam in the Aegean Sea that morning, grilled over locally made natural lump charcoal on fig leaves like those that hang in the arbor of my friends Aglaia Kremezi and Costas Moraitis. Ingenuity, because what better way to solve the perennial problem of keeping fish from sticking to the grill grate than by grilling it on a

Ingredients

Europe
Greece
Fish course
Pescatarian
Gluten-free
Mediterranean

Ingredients

Method