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Ingredients
- 9 lb assorted Mediterranean fish and shellfish (such as branzino, dorade, and red mullet, scaled and gutted, and langoustines and large sea scallops, shelled)
- 8 x lemons juice 5, and cut the other 4 in half Extra-virgin extra virgin olive oil for dressing fish Salt to taste Freshly-grnd black pepper to taste
- 4 ounce thyme sprigs
- 10 x parsley sprigs roughly minced
Directions
- 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 extra virgin 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 warm to hold your hand 6-inches above the grill for more than a few seconds, it's ready. Grill the fish without moving it till golden grill marks appear. Turn it over and finish grilling on the second side; till 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 extra virgin olive oil. Mix any leftover lemon juice with extra virgin olive oil and coarse salt to make a dipping sauce. Garnish with the parsley and lemon halves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 124g | |
| Recipe makes 4 servings | |
| Calories 103 | |
| Calories from Fat 18 | 17% |
| Total Fat 2.13g | 3% |
| Saturated Fat 0.78g | 3% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 18mg | 1% |
| Potassium 360mg | 10% |
| Total Carbs 26.39g | 7% |
| Dietary Fiber 10.9g | 36% |
| Sugars 2.76g | 2% |
| Protein 3.01g | 5% |
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