Grilled Fish With Sauce Vierge

Serves: 4
Total Calories: 320


4 fish, small, whole (each about 1 pound), cleaned and trimmed of fins, heads and tails left on
2 tablespoons olive oil, extra-virgin
salt and freshly ground black pepper, to taste
2 tomatoes, large, fresh, ripe, peeled and seeded then diced
2 cloves garlic, minced
20 basil leaves, fresh, thinly slivered
1/2 cup olive oil, extra-virgin
2 tablespoons lemon juice, fresh, or more to taste
2 teaspoons red wine vinegar
salt and freshly ground black pepper, to taste


1. Preheat the grill to medium-high.

2. Place the fish in a nonreactive baking dish. Brush all sides with some of the oil and season with salt and pepper, then set aside to marinate while you prepare the sauce.

3. Combine the tomatoes, garlic, basil leaves, oil, 2 tablespoons lemon juice, vinegar, and salt and pepper in a nonreactive bowl and toss gently to mix. Taste for seasoning, adding salt, pepper, and lemon juice as necessary the sauce should be highly seasoned.

4. When ready to cook, brush each fish lightly on both sides with more oil and sprinkle with more salt and pepper. If you’re worried about the fish sticking, use hinged fish grilling basket otherwise, oil the grill grate and place the fish directly on it. Grill until the skin on the first side is dark and crisp and the flesh is cooked through to the bone on that side, 6 to 10 minutes. Turn each fish carefully with a long spatula and cook on the second side until the flesh breaks into firm flakes when pressed with a finger, another 6 to 10 minutes.

5. Using the spatula, carefully transfer the fish to a serving platter. Fillet the fish (if desired) and serve immediately, topping each serving with a generous spoonful of the sauce.

Serves 4

Nutritional Facts:

Serves: 4
Total Calories: 320
Calories from Fat: 300

This Grilled Fish With Sauce Vierge recipe is from the The Barbecue Bible Cookbook. Download this Cookbook today.

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