Recipe courtesy of Rocco DiSpirito
Show: Melting Pot
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate
Total:
30 min
Active:
15 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Directions

Watch how to make this recipe.

Preheat grill.

Rinse the fish inside and out and pat dry. Place the fish and shellfish in a shallow plate and sprinkle on all sides with lemon juice. Drizzle olive oil over everything and season inside and out with salt and pepper. Stuff the whole fish with a few thyme sprigs.

When the grill is too hot to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it until golden brown grill marks appear. Turn it over and finish grilling on the second side; until the flesh is moist and opaque. Some fish may take longer than others; check often and remove the fish as it finishes cooking.

To serve, arrange the cooked fish on a large serving platter and drizzle all over with extra-virgin olive oil. Mix any leftover lemon juice with olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.

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