By soaking whole fish in salted water before it’s grilled, chef Scott Conant keeps the flesh moist and ensures crispy skin.
Slideshow:More Grilled Fish Recipes
Two 1 1/2-pound cleaned whole sea bream (orata)
Canola oil, for brushing
4 tablespoons extra-virgin olive oil
How to Make It
In a large bowl, cover the fish with cool water. Generously salt the water and let stand for 1 hour at room temperature. Drain the fish and pat dry.
Light a grill to medium and oil the grate. Rub the fish with 2 tablespoons of the olive oil and season lightly with salt. Grill, turning once, until cooked through, about 20 minutes. Transfer to a platter, drizzle with the remaining olive oil and serve.
Try this flaky white fish with a crisp, lemony white wine.
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