Grilled Whole Fish with Lemon and Thyme

Name: Grilled Whole Fish with Lemon and Thyme
Prep time: 10 min
Total time: 25 min
Yield: Serves 8 to 10
Ingredients: Olive oil, for rubbing; 2 white fish, such as scup, pike, perch, or trout (each 1 1/2 to 2 pounds), gutted, scaled, and patted dry; Kosher salt and freshly ground pepper; 4 lemons, 2 thinly sliced into rounds, 2 halved; 1 bunch fresh thyme; Sorrel Green-Goddess Dressing , for serving

Recipe photo courtesy of Paola + Murray

Use the freshest white fish you can find for this recipe. Stuffed with lemons and thyme, it cooks in no time on the grill and is especially delicious with a dab of homemade sorrel green-goddess dressing.

Source: Martha Stewart Living, July/August 2018

25 mins 10 mins Serves 8 to 10

Total Time Prep Yield

Ingredients

Olive oil, for rubbing
2 white fish, such as scup, pike, perch, or trout (each 1 1/2 to 2 pounds), gutted, scaled, and patted dry
Kosher salt and freshly ground pepper
4 lemons, 2 thinly sliced into rounds, 2 halved
1 bunch fresh thyme
Sorrel Green-Goddess Dressing, for serving

Directions

1.
Preheat grill for direct-heat cooking, or build a fire and burn down wood until only red coals and gray ash remain.
2.
Rub a thin film of oil over cavities and skins of fish. Generously season all over (including cavities) with salt and pepper. Divide half of lemon rounds and thyme sprigs evenly between cavities. Secure cavities with skewers.
3.
Place fish in a grill basket; scatter remaining lemon rounds, halved lemons, and thyme around them. Place basket on grill grate and cook, turning once, until fish are charred in places and just cooked through, 12 to 15 minutes, depending on size. Fillet fish and cut into portions. Serve with grilled lemon halves and dressing.