Grilling a fish really doesn’t have to be a rocket science. Here’s one of the simplest ways to grill a fish I know, producing an extremely succulent fish with great smoky aroma and flavour. Initially, I tried it on a river trout, but this time – it’s a baby grouper, one of the most noble fish of the Mediterranean.
Grilling does add a special charm to a fish, especially the grouper, making it absolutely irresistible. There are many kinds of groupers, and this time my fishmonger had some beautiful baby groupers, so I decided I’ll give those a try.
For 4 portions:
- 4 baby groupers
- 8 garlic cloves
- 24 slices of prosciutto (preferably – prosciutto di Parma, but any will do)
- Coarse or sea salt
- Ground black pepper
- 3-4 tbsp olive oil
You will also need a butcher string.
Have your fishmonger only clean the fish for you, and ask to leave the head on.
Wash the fish and pat dry with paper towel. Season the cavity with salt and black pepper, and put 2 peeled garlic cloves in each fish.
On the cutting board put 3-4 butcher string pieces. On top place 3 prosciutto slices, slightly overlapping each other. Place the fish on the prosciutto, then – cover with another 3 prosciutto slices, and tie the strings in a way you get the fish “wrapped” with prosciutto, just like on the photo.
Set the grill up for direct grilling on medium heat. Preheat for about 20 minutes, lid closed. Then – clean the grates and brush with oil.
Place the fish on the hot grates. Grill, lid closed, for about 11-12 minutes per side, 22-24 minutes in total.
Remove from the grill, let rest for 5 minutes, loosely covered with foil, then serve and enjoy!