Julee Rosso, Sheila Lukins

Grilled Little Fish

Preparation info

  • 2

    portions
    • Difficulty

      Medium

Appears in
top 1000The New Basics Cookbook
The New Basics Cookbook

By Sheila Lukins and Julee Rosso

Published 1989

  • About

This method works well with trout, small bluefish, snappers, or sea bass. It is really a grilled papillote.

Ingredients

  • 2 small whole fish (about 1 pound each), cleaned
  • Salt and freshly ground black pepper, to taste

Method

  1. Prepare hot coals for grilling.
  2. Cut three crosswise diagonal slits, about ½ inch deep and 2 inches apart, in each side of each fish; don’t cut down to the bone.
  3. Sprinkle the fish lightly with salt and pepper, and rub it into the slits.
  4. Thinly slice the lemon; place 1 slice and 1 sprig of thyme in each slit.
  5. Wrap each fish in alumin