Grilled Fish Bathed in Oregano and Lemon
Since the flavor of the day seems to be what to eat at a barbecue, I figured it would be apropos to choose something tasty to grill, and since these are my favorites then I have to choose grilled fish, the best! This recipe is for a fish called bream, but you can also use snapper or trout.
What you need:
1 cup extra virgin olive oil
1 tablespoon dried oregano
2 garlic cloves, finely chopped
2 tablespoons chopped fresh flat-leaf parsley
6 bream or snapper or trout, about 12 oz. each, well cleaned and scaled.
Sea salt and freshly ground black pepper
What to do:
Grate the zest of 1 lemon into a small bowl and squeeze in the juice. Add ¾ cup of the oil, oregano, garlic, parsley, salt, and pepper. Cover and steep for at least 1 hour.
Wash and dry the fish inside and out. Using a sharp knife, cut several slashes into each side. Squeeze the juice from the remaining lemon into a bowl, add the remaining ¼ cup of oil, salt, and pepper, and rub the mixture all over the fish.
Heat the flat plate of an outdoor grill for 10 minutes, add the fish, and cook for 3 to 4 minutes on each side, until charred and cooked through. Alternatively, use a large, heavy skillet or stove-top grill pan. Transfer to a large, warm platter, pour the dressing over it, and let rest for 5 minutes before serving.