Grilled Fish with Tapenade

Name: Grilled Fish with Tapenade
Yield: Yield: 8 Portions
Ingredients: 1 loaf crusty French bread, such as a baguette; Tapenade; 1 loaf crusty French bread, such as a baguette; 8 red mullet, porgy, sea bream, branzino, or similar portion-size fish (14 to 16 oz/397 to 454 g each); 8 red mullet, porgy, sea bream, branzino, or similar portion-size fish (14 to 16 oz/397 to 454 g each); 8 red mullet, porgy, sea bream, branzino, or similar portion-size fish (14 to 16 oz/397 to 454 g each); 8 red mullet, porgy, sea bream, branzino, or similar portion-size fish (14 to 16 oz/397 to 454 g each); 8 red mullet, porgy, sea bream, branzino, or similar portion-size fish (14 to 16 oz/397 to 454 g each); Lemon juice, as needed; 1 cup/240 mL extra-virgin olive oil; Ground black pepper, as needed; Salt, as needed

Preparation info

Yield:
8
Portions

Difficulty
Easy

Appears in

Street Foods

By Hinnerk von Bargen and Culinary Institute of America

Published 2015

About

Ingredients

8 red mullet, porgy, sea bream, branzino, or similar portion-size fish (14 to 16 oz/397 to 454

Fish course
Pescatarian
Street Food

Method

With a sturdy pair of scissors, cut away all fins from the fish and remove all scales. Score the flesh with a knife, parallel to the rib bones, down to the bone, 2 or 3 times on each side of the fish.
Season the fish with salt and pepper and rub with the olive oil.
On a very hot, freshly cleaned and oiled grill, cook the fish until cooked through, abo