Bobby Flay's Boy Gets Grill by Bobby Flay

Author:Bobby Flay
Language: eng
Format: epub
Publisher: Scribner

1. Make sure the grate of your grill is well oiled and heat to high (page 3).

2. Brush the fish all over with olive oil. In a small bowl, mix together the salt, lemon zest, and oregano. Season the fish, including the cavities, with the salt mixture. Place a few slices of lemon in each cavity.

3. Place the fish on the grill and cook until lightly charred, 3 to 4 minutes for smaller fish or about 5 minutes for larger ones. Carefully turn the fish over (use a large spatula), reduce the heat to medium or move to a cooler part of the grill, close the grill hood, and grill for 4 to 5 minutes more for smaller fish and 6 to 7 minutes for larger ones, until just cooked through (page 5).

4. Remove the fish to a platter or serving plates and use a small knife to cut all the way down the backbone of the fish (this will make it easier for guests to slide the meat off the bones). Spoon the feta relish on top and serve immediately.

Serves 4; can be doubled for 6 to 8

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