Imagine a dish that captures the essence of summer, the simplicity of Italian cuisine, and the pure joy of cooking with fresh ingredients. This Grilled Whole Fish with Italian Bread Salad is not just a recipe—it's a culinary journey that transforms your kitchen into a sun-drenched Mediterranean terrace. With crispy grilled fish, vibrant bread salad, and a burst of fresh herbs, this dish promises to elevate your cooking game and impress even the most discerning food lovers.
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 whole fish (e.g., branzino or snapper)
- 1/4 cup olive oil
- 1 lemon, sliced
- 1 cup stale Italian bread, cubed
- 1/2 cup cherry tomatoes, halved
- 1/4 cup fresh basil, chopped
- Salt and pepper to taste
Instructions
- Begin by preparing the whole fish. If not already done, clean and scale the fish, removing the innards and rinsing it under cold water. Pat it dry with paper towels.
- Preheat your grill to medium-high heat, around 375°F (190°C). If using charcoal, make sure the coals are evenly distributed and glowing.
- In a small bowl, mix together 1/4 cup of olive oil, salt, and pepper. Brush this mixture generously over the fish, ensuring it gets into the cavity and on both sides.
- Stuff the cavity of the fish with lemon slices and a sprinkle of salt and pepper for added flavor. This will infuse the fish with a fresh, citrusy taste as it cooks.
- Once the grill is hot, carefully place the fish on the grill grates. Grill for about 6-8 minutes on one side, depending on the size of the fish, until the skin is crispy and golden brown.
- Using a spatula, gently flip the fish over and grill for an additional 6-8 minutes on the other side. The fish is done when the flesh is opaque and flakes easily with a fork.
- While the fish is grilling, prepare the Italian bread salad. In a large bowl, combine the cubed stale Italian bread, halved cherry tomatoes, and chopped fresh basil.
- Drizzle the remaining olive oil over the salad mixture, and season with salt and pepper to taste. Toss everything together gently until the bread is well-coated and the ingredients are evenly mixed.
- Once the fish is grilled to perfection, remove it from the grill and let it rest for a few minutes. This helps the juices redistribute, ensuring a moist and flavorful fish.
- To serve, place the grilled whole fish on a large platter and surround it with the Italian bread salad. Garnish with extra lemon slices and fresh basil, if desired.
- Enjoy your delicious Grilled Whole Fish with Italian Bread Salad, savoring the bright flavors of Italy!
Tips
- Choose the freshest fish possible - look for clear eyes and firm flesh
- Make sure your grill is properly preheated to ensure a perfect crispy exterior
- Don't flip the fish too early - let it develop a nice golden crust before turning
- Use a fish spatula for easier flipping to prevent the delicate fish from breaking
- Let the fish rest after grilling to retain its moisture and enhance flavor
- If you're unsure about doneness, use a meat thermometer - fish is ready at 145°F
- Stale bread works best for the salad as it absorbs flavors more effectively
- Feel free to experiment with different herbs like oregano or parsley
- Serve immediately for the best texture and taste experience
Nutrition Facts
Calories: 326kcal
Carbohydrates: 18g
Protein: 24g
Fat: 19g
Saturated Fat: 3g
Cholesterol: 70mg
