Thai 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 2 whole fish. Rinse them under cold water to remove any scales or debris, then pat them dry with paper towels. Make sure the fish are completely dry to ensure a good sear and prevent sticking when grilling.
2. Prepare the fish by making three diagonal slashes on each side of the fish, about 1/2 inch deep. This allows the flavors to penetrate and helps the fish cook evenly. Season the inside and outside of the fish generously with fine sea salt and black pepper, ensuring even coverage.
3. In a large skillet or grill pan, heat 2 tablespoons of olive oil over medium-high heat. Once the oil is shimmering, add a handful of your chosen herbs, such as cilantro or basil, to the pan. Allow the herbs to sizzle for about 30 seconds until they release their aroma, infusing the oil with flavor.
4. Carefully place the fish into the pan, laying them away from you to avoid splattering. Cook the fish for about 4-5 minutes on the first side. You'll know it's time to turn the fish when the skin is crisp and golden brown, and the flesh is starting to turn opaque at the edges.
5. Gently flip the fish using a spatula. Cook the second side for another 3-4 minutes. The fish is done when the flesh is opaque all the way through and flakes easily with a fork. The skin should be crispy and golden.
6. Remove the fish from the pan and transfer to a serving platter. Squeeze fresh lemon juice over the fish to enhance the flavors and add a bright, tangy finish. Taste a small piece and adjust the seasoning with more salt if needed.
7. Serve the Thai Fish Grill immediately, garnished with additional fresh herbs if desired. This dish is best enjoyed hot, with the crispy skin and tender, flavorful flesh shared among family and friends.