Whole Grilled Sea Bass

Name: Whole Grilled Sea Bass
Cook time: PT0D0H20M
Total time: PT0D0H20M
Yield: serves 4-6
Ingredients: 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

Serves
serves 4-6
Cook
20 minutes

PHOTOGRAPHY BY MARCUS NILSSON

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.

Ingredients

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

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Instructions

Step 1

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.