Chef Sam Hayward of Fore Street Grill – Portland,
Adapted by StarChefs
Yield: 4 Servings
- 1 whole wild black sea bass, about 3 pounds (or any other fresh,
- 4 Tablespoons extra virgin olive oil
- 2 Tablespoons green garlic, garlic scapes, or garlic chives,
- 1/4 cup green onion tops, thinly sliced
- 1 sprig each of fresh tarragon, thyme, basil, and rosemary
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Juice of 2 lemons, plus extra wedges for serving
Build a hardwood fire in a charcoal grill. Allow flames to subside
until a bed of glowing coals remains. Place a grill over the hardwood
coals and heat. Rub the grill with a cloth moistened with olive oil.
Meanwhile, season the fish inside and out with sea salt and freshly
ground black pepper. Lightly drizzle olive oil in the cavity of
the fish and loosely stuff it with fresh herbs. Tie the fish with
soft cotton twine to help retain its shape.
Generously drizzle the outside of the fish with olive oil and place
it on the grill. Cover the grill, adjusting air supply and vent
to permit moderate, even heat. Cook the fish on one side for about
8 minutes for a 3-pound fish. Carefully turn over the fish, cover
the grill, and continue cooking over moderate heat for an additional
6 to 8 minutes.
Remove fish from grill and place on a serving platter. Discard
the herbs and drizzle fish lightly with olive oil and freshly squeezed
lemon juice. Serve whole, lifting off sections of fillet and dividing
among dinner plates, accompanied by wedges of lemon and a pitcher
of olive oil.
A medium-bodied Albarino, like the Condes de Albarei 2002
Other fish species may be used for this recipe. On the New England
coast, striped bass are abundant in the summer months, and roasting
them whole over hardwood coals may be one of the simplest and best
ways to enjoy them. Select a very fresh fish with a clean, oceanic
aroma, firm flesh, and bright eyes and gills. Ask the fishmonger
to dress and scale the fish, and to snip the fins close to the body.