- 1 3lb whole fish, such as red snapper, branzino or sea bass, cleaned and scaled
- Extra-virgin olive oil, for brushing and drizzling
- Freshly ground pepper
- 1 bunch of fresh thyme
- 1 bunch of fresh oregano
- 1 bunch of fresh mint
- 2 lemons, one sliced into rounds & one sliced into wedges
- 3 large bamboo skewers
Rub the entire fish, inside and out, with olive oil and season generously salt and pepper.
Stuff the cavity with herbs and lemon slices. Secure with large bamboo skewers.
Place the fish on a cookie sheet covered in aluminum foil & put in fridge overnight. I like to trim down the skewers, so they don’t tear holes in the foil.
The following day, build a hot fire in a charcoal grill or preheat a gas grill to 400°F. Meanwhile, let the fish come to room temperature for 20-30 minutes.
Brush the grate with oil. Place fish on grill and cook for 10 minutes per side. For bigger fish that are more than 1 inch thick on each side, increase the cook time to 15 minutes per side.
Use a large spatula and tongs to flip the fish and to transfer it to a serving platter when it’s cooked through. The fish should be opaque and flake easily when you nudge it with a fork.
Remove skewers, cover in 2 layers of foil, and let stand for 10 minutes. This would be the time to grill up a bunch of veggies, such as corn, eggplant & squash, to serve on the side.
Squeeze remaining lemon over fish. Serve and enjoy!!!