Martina’s Grilled Whole Fish
2 – 4 (depending on weight of fish)
1 whole fish – snapper, branzino or sea bass
2 lemon – 1 sliced in wedges the other into wheels
2 tbsp olive oil
1 bunch of asparagus – trimmed
1 bunch of scallion/mexican green onion
1 head of garlic – split in half
1 pint of cherry tomatoes
1 bunch of your favorite fresh herb – cilantro, parsley, tarragon, dill etc.
Step 1: Get a grill going so it is nice and hot. Meanwhile get a tray ready with you whole scaled fish and stuff the cavity with your lemon wheels, sliced head of garlic and herbs of your choosing. Lightly brush each side with olive oil and season heavily with salt and pepper.
Step 2: Also get your veggies ready to go. Trim the bottoms of the asparagus if they are too woody. Align the asparagus, scallions and cherry tomatoes together and drizzle them with olive oil & a generous seasoning of salt and pepper.
Step 3: Once coals have broke down and are white and hot, it’s time to grill. Gently lay down your fish being careful not to move after you position it on the grill. It should cook on each side for about 7-10 minutes on each side. The flesh should all turn white, with the skin being nicely charred. Once done set aside and let rest for at least 5-7 minutes.
Step 4: While fish is resting this is the time to grill your veggies. Lay them down on the hot grill and allow the vegetables to char slightly but not burn. Scallion should take about 4 to 5 minutes. The cherry tomatoes should take about 5 minutes, and asparagus should take about 7 minutes.
Step 5: Once everything is cooked and hot, garnish and squeeze some fresh lemon over everything and enjoy!
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