Grilled Whole Fish with Tomato-Fennel Sauce
Mettā chef Norberto Piattoni cooks a whole fish over the coals until the flesh is flaky and moist and the skin is ever-so-slightly charred. The sauce comes from the Basque region of Spain and is a combination of sautéed tomatoes, fennel, garlic, and hot paprika.Slideshow: More Whole Fish Recipes
June 2018