Seka Salamun, a home cook in Tisno, Croatia, uses olive wood to impart a mild smokiness to this grilled fish. Though delicious with just a squeeze of lemon, it also pairs beautifully with classic French fish sauces like beurre blanc, ravigoté, or tomato coriander broth. This recipe first appeared in our April 2014 issue with Brendan Francis Newnam’s story Splendor of the Isles.
- 6 whole lean fish, such as sea bream, dorado, orange roughy, or sea bass, scaled, cleaned, and dried (about 1 lb. each)
- Kosher salt and freshly ground black pepper, to taste
- 3 tbsp. olive oil
- 2 lemons, quartered
- 1 bunch parsley, for serving (optional)
- Heat a charcoal or woodburning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high heat.) Season cavity of fish with salt and pepper. Rub oil, salt, and pepper on the outside of fish; grill, flipping once, until slightly charred and cooked, 12–15 minutes. Serve with lemon wedges and parsley.