We love the New York Times food section, so we picked up a copy of The Essential New York Times Grilling Cookbook, with recipes from the past century (or so) of outdoor cooking. All your favorite authors contributed recipes, but we’re crazy about this Greek-style fish recipe from Mark Bittman’s The Minimalist.
Reprinted with permission from The Essential New York Times Grilling Cookbook
Ingredients
- 2 cups cherry tomatoes, preferably Sun Gold, halved
- 4 tablespoons olive oil, or more as needed
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh hot chili (like jalapeño), minced, or more to taste
- 1 tablespoon fresh oregano, chopped (or 1 teaspoon dried)
- 4 cloves garlic, sliced, or more to taste
- 1 large whole fish or 2 smaller ones (2 to 3 pounds total), like striped bass, rockfish or trout; preferably butterflied and boned, or simply gutted
- 1 lemon, sliced
- 4 - 6 sprigs fresh thyme
Directions
- Prepare grill; heat should be medium-high and rack about 4 inches from fire.
- Combine tomatoes, 2 tablespoons of olive oil, vinegar, chili, oregano, a few slices of garlic and a sprinkle of salt and pepper in a bowl; let sit at room temperature for 30 minutes.
- Meanwhile, using a sharp knife, make three or four diagonal, parallel slashes on each side of fish, just about down to the bone.
- Sprinkle inside of fish with salt and pepper, then stuff with remaining garlic, a layer of lemon slices and thyme sprigs.
- Rub outside of fish with remaining 2 tablespoons oil and sprinkle with salt and pepper.
- Grill until firm enough to turn, 5 to 8 minutes.
- Turn and cook second side for 5 to 8 minutes. Fish is done when exterior is crisp and a knife passes easily through the flesh.
- Taste tomato mixture and adjust seasoning, adding more oil if needed.
- Serve fish topped with tomatoes and their liquid.
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