Spanish-Style Grilled Fish (Duff Goldman) |
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Prep Time: 80 Minutes Cook Time: 40 Minutes |
Ready In: 120 Minutes Servings: 4 |
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Ingredients:
4 large red onions, thinly sliced |
3/4 cup extra-virgin olive oil |
1/2 cup red wine vinegar |
1 head garlic, cloves separated and peeled |
1 lemon, thinly sliced |
1 bunch scallions, chopped |
2 1/2 tablespoons sweet spanish paprika |
2 teaspoons cayenne pepper |
2 to 3 sprigs rosemary |
2 to 3 sprigs thyme |
kosher salt |
1 3 -to-6-pound whole fish (such as striper, rockfish or sea bass), cleaned and scaled |
vegetable oil, for brushing |
Directions:
1. Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.
2. Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.
3. Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.
4. Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes.
5. Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.
6. Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.
7. To serve, use a large spoon to pull the flesh from the bones-it will fall off easily. Serve with the grilled onion mixture.
8. Duff says to make sure you save the fish cheeks for your favorite friend at the table-they're sweet and tender.
9. Photograph by Kat Teutsch
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