Grilled Whole Mediterranean Sea Bass with Herbed Sea Salt and Recipe

Instructions

1. 1

   Prepare the fish by cutting two slashes in each side of the fish about ¼-inch deep.  Place the fish in a Pyrex or other container that will hold the fish (even a platter or parchment paper).  Drizzle the fish all over with oil.

2. 2

   Let stand at room temperature while you prepare the salt.

3. 3

   For the Herbed Sea Salt: Mix all the ingredients together by hand.

4. 4

   Preheat the grill to high for 15 minutes.

5. 5

   Rub the fish with all the Herbed Sea Salt, all over the skin and the cavity.

6. 6

   Oil the grate using nonstick spray or by dipping a clean cloth in olive oil (use tongs) and rubbing the oiled cloth on the grill.  You can also brush the grill with a heat-proof oiled brush.

7. 7

   Lay the fish on the grill, turn heat to medium-high.  Grill for about 7 minutes or until dark grill marks have formed and the fish will flip without sticking; if the fish is sticking, cook for another minute or two and try again.  Flip the fish using tongs and a metal spatula, repeat grilling on the other side.  Remove fish and place on a platter. Leave the grill on.

8. 8

   Generously oil the tomatoes, leaving them on the stem. Place them on the hot grill, close the lid and let them char for about 5 minutes. Remove and sprinkle with salt.

9. 9

   Using a small knife, make a small slit where the head meets the body of the fish, make a slit along the back of the fish.  Carefully, lift the fish by the tail end and, using a spatula to help you, flip the top half of the fish onto the platter.  Then, lift the whole bone away from the fish and remove with or without the head.

10. 10

    Scatter the charred tomatoes on the flesh of the fish and serve with lemon chunks around the fish.  Drizzle the fish with a little olive oil, serve and enjoy! Serves 2-4