Filipino Fish Grill

Ingredients

• 2whole fish
• 2 tbspolive oil
• lemon — sliced
• herbs — chopped
• to tastefine sea salt and black pepper

Method

1. Begin by cleaning the fish thoroughly. Rinse the fish under cold running water, making sure to remove any scales and innards. Pat the fish dry with paper towels to ensure a good sear and prevent steaming.
2. In a small bowl, mix 2 tablespoons of olive oil with a generous pinch of fine sea salt and black pepper. Squeeze half a lemon into the mixture, and add a handful of your choice of fresh herbs, such as parsley or cilantro, finely chopped. This will be your marinade and basting mixture.
3. Using a sharp knife, make three diagonal slashes on each side of the fish. This helps the marinade penetrate and ensures even cooking. Rub the olive oil mixture all over the fish, making sure to get into the slashes and the cavity.
4. Preheat a grill pan over medium-high heat. Brush the pan with a little olive oil to prevent sticking. Once the pan is hot, place the fish on the grill. You should hear a sizzle, indicating the pan is ready.
5. Grill the fish for about 4-5 minutes on each side. You’ll know the fish is done when the flesh turns opaque and flakes easily with a fork. The skin should be crispy and slightly charred, adding a delicious texture.
6. Once cooked, remove the fish from the grill and transfer to a serving platter. Squeeze the remaining half of the lemon over the fish for a fresh burst of flavor. Taste and adjust seasoning with more salt and pepper if needed.
7. Serve the Filipino Fish Grill immediately, garnished with additional fresh herbs if desired. This dish is best enjoyed hot, with the flavors of the lemon and herbs complementing the rich, grilled fish.