Fish stuffed with loads of herbs and rubbed with a simple garlic butter are grilled whole, which leaves them with a smoky, charred flavor and tender meat. This recipe comes from chef Ignacio Mattos of Estela in New York City.
- 4 (1-lb.) whole sea bass (or sea bream or red snapper), cleaned
- 2 tsp. crushed red chile flakes
- Kosher salt and freshly ground black pepper, to taste
- 3 lemons
- 1 bunch marjoram
- 1 bunch thyme
- 4 tbsp. unsalted butter, softened
- 6 cloves garlic, minced
- Heat a charcoal or woodburning grill or set a gas grill to medium-high. (Alternatively, heat a cast-iron grill pan over high.) Season cavity of fish with chile flakes, salt, and pepper; stuff with lemons and herbs. Mix butter and garlic in a bowl; rub over outside of fish; grill, flipping once, until slightly charred and cooked through, 12–15 minutes. Serve with more lemon.