A few weeks ago a neighbor asked out of the blue if I knew how to grill a fish. To be honest I thought, “No, but how hard can it be?”
The answer to that questions, is pretty easy. Except for one crucial detail, you have to make sure it thaws all the way through. Seems like basic cooking knowledge, but none of us had cooked a fish quite so big. Nor I think did we check to see if it was thawed, whoops.
Anyways, we prepared the work space. Cut slits down the slid of the fish, rubbed salt in the ‘wound’, squeeze lots of lemon all over, rub some rosemary around and it’s ready!
We grilled it for about an hour in total, but by 30 minutes we were getting anxious not to burn it. So we just started cutting off the cooked parts and continually flipping it, which no doubt made the rest take longer to cook but there was too much too eat.
It was an amazing dinner, I think made better by friends and cool summer* evenings.
Stay tuned for tails of recent travels.
*Every time there’s an evening that’s not stifling hot, I think to my self, “Ah, I love cool summer evenings.” And by cool I mean like <75 degrees F. This one happened to be in the dry season, which made it that much more enjoyable!