She Strengthens

Savor the Flavor of Grilled Whole Fish with Artichokes

Imagine a dish that’s both impressive and easy to prepare. Look no further! This recipe for grilled whole fish with artichokes is a game-changer. With its aromatic herbs and zesty topping of grilled olives, onion, and artichokes, it’s perfect for a flavorful meal.

Why Whole Fish?

Grilling a whole fish may seem intimidating, but it’s actually easier than grilling fillets. The sturdy fish holds its shape beautifully, and the result is a moist and flavorful dish. Plus, it’s a great conversation starter!

Preparing the Topping

To start, heat your outdoor grill to medium-high heat. While the grill is heating up, prepare your skewers by threading artichoke halves, onion quarters, and olives onto them. Brush the skewers with vegetable oil and set them aside. Slice two lemons in half, reserving one half for the fish. Grill the lemons until they have nice grill marks and are slightly softened.

Grilling the Skewers

Place the skewers on the grill and cook, flipping once, until the olives are slightly shriveled and the artichokes have grill marks. Continue cooking the onions until they’re slightly charred and softened. Transfer the skewers to a baking sheet and let them cool slightly.

Assembling the Topping

Once the skewers have cooled, remove the olives, artichokes, and onions, and chop them into medium dice. Squeeze the juice from two of the grilled lemon halves over the vegetables, add some chopped fresh oregano and thyme, and stir to combine. Season with salt and pepper to taste.

Preparing the Fish

Reduce the grill heat to medium and prepare your fish. Thinly slice the reserved lemon half and rinse the inside and outside of the fish in cold water. Pat the fish dry with paper towels and generously season the inside with salt and pepper. Stuff the thyme and oregano sprigs and lemon slices inside the fish. Rub the outside of the fish with olive oil and season with salt and pepper.

Grilling the Fish

Place the fish on the grill and cover it. Cook until the bottom half of the fish is opaque all the way through and the bottom skin is crispy. Flip the fish over and cook until the second half is opaque all the way through and the skin is crispy. Remove the fish to a large serving dish and serve with the reserved topping and grilled lemon pieces.

Serving Suggestions

Serve this dish with some delicious Lemon-Oregano Roasted Potatoes on the side. Your guests will love the combination of flavors and textures!

Tips and Variations

• Make sure to soak your wooden skewers in water for at least 30 minutes before grilling to prevent them from burning.
• Use a pastry brush to coat the grill grates with vegetable oil before grilling the fish.
• Experiment with different types of fish, such as striped bass, black sea bass, snapper, or barramundi.
• Add some garlic or lemon zest to the topping for extra flavor.

With this recipe, you’ll be sure to impress your friends and family with a delicious and flavorful dish that’s perfect for any occasion. So go ahead, give it a try, and enjoy!