Hugo Matheson and Kimbal Musk like grilling whole fish because it keeps the flesh moist and tender while also making the skin supercrispy—plus there's less waste. More Grilled Seafood Recipes
In a food processor, combine the anchovies, garlic, serrano and lemon juice and process until finely chopped. Add the parsley and pulse until finely chopped. Add the 6 tablespoons of olive oil, season the sauce with salt and pepper and pulse just to combine. Transfer to a bowl.
Light a grill. Make 3 slashes in both sides of each fish at 2-inch intervals; be sure to slice to the bone. Tuck a thyme sprig into each slash. Season the fish with salt and pepper; brush with oil. Brush the grate with oil and grill the fish over high heat, turning once, until it flakes easily with a fork, about 15 minutes. Alternatively, preheat the broiler and position a rack 10 inches from the heat. Place the fish on a sturdy baking sheet, brush generously with oil and broil, turning once, about 20 minutes.
Transfer the fish to a large platter and serve with the sauce and lemon wedges.
The sauce can be refrigerated overnight.
One Serving 324 Calories, 18 gm Total Fat, 3 gm Saturated Fat, 2 gm Carbohydrates, 0.5 gm Fiber.
A current trend in California wine is low- or no-oak Chardonnay, a retreat from buttery styles and perfect for this delicate, flavorful sea bass.