Thai Fish Grill 2

Ingredients

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

Method

1. Rinse the 2 whole fish under cold running water to remove any scales or impurities. Pat them dry thoroughly with paper towels, ensuring there is no excess moisture, which will help achieve a better sear when grilling.
2. In a small bowl, combine 2 tablespoons of olive oil with a generous pinch of fine sea salt and freshly ground black pepper. Squeeze half a lemon into the mixture, and whisk until the salt is dissolved. This will be your marinade to infuse the fish with flavor.
3. Using a sharp knife, make three diagonal slashes on each side of the fish, about 1 inch apart. Rub the oil and lemon mixture over the entire surface of the fish, making sure to get into the slashes. This will help the flavors penetrate deeper into the flesh.
4. Select a large grill pan or outdoor grill and preheat it over medium-high heat. Once hot, place the fish on the grill, ensuring the skin side is down first. Grill for about 4-5 minutes on each side, or until the skin is crispy and the flesh is just opaque and flakes easily with a fork.
5. While the fish is grilling, finely chop your choice of fresh herbs, such as cilantro or basil. Once the fish is cooked, sprinkle the herbs over the top for a fresh, aromatic finish.
6. Taste a small piece of fish to check for seasoning. Adjust with more fine sea salt and black pepper if needed, keeping in mind that the flavors should be balanced and not overpowering.
7. Serve the fish immediately on a large platter, garnished with additional lemon wedges for squeezing. This dish is best enjoyed family-style, with everyone sharing from the same plate.