Whole Grilled Fish with Lemon (Riba na Rostilju)

By á-4084

Ingredients

• 6 whole lean fish, such as sea bream, dorado, orange roughy, or sea bass, scaled, cleaned, and dried (about 1 lb. each)
• Kosher salt and freshly ground black pepper, to taste
• 3 tbsp. olive oil
• 2 lemons, quartered
• 1 bunch parsley, for serving (optional)

Details

Servings 6
Adapted from saveur.com

Preparation

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 heat.) Season cavity of fish with salt and pepper. Rub oil, salt, and pepper on the outside of fish; grill, flipping once, until slightly charred and cooked, 12–15 minutes. Serve with lemon wedges and parsley. Pairs well with beurre blanc, ravigoté, or tomato coriander broth.

RAVIGOTé
⅓ cup sherry vinegar
1 tbsp. Dijon mustard
⅓ cup canola oil
⅓ olive oil
1 tsp. minced chive
1 tsp. parsley
1 tsp. tarragon
2 cornichons, minced
1 hard-boiled egg, minced
¼ shallot, minced
Kosher salt and freshly ground black pepper, to taste

instructions
Whisk sherry vinegar and Dijon mustard in a bowl; slowly whisk in canola and olive oils until emulsified. Fold in minced chive, parsley, tarragon, cornichons, egg, shallot, salt, and pepper.

TOMATO CORIANDER BROTH
2 tbsp. canola oil
2 tsp. coriander seeds
2 tsp. cumin seeds
4 cloves garlic, sliced
2 shallots, sliced
2 tbsp. tomato paste
½ cup dry white wine
1 plum tomato, minced
2 cups chicken stock
1 cup minced cilantro
2 tbsp. fresh lemon juice
Kosher salt and freshly ground black pepper, to taste

instructions
Cook canola oil, coriander and cumin seeds, garlic, and shallots in a 2-qt. saucepan over medium-high heat until golden, 3–5 minutes. Add tomato paste; cook 2 minutes. Add white wine and minced plum tomato; reduce to 2 tbsp., 4–5 minutes. Add chicken stock; simmer until thick, 18–20 minutes. Remove from heat and stir in minced cilantro, lemon juice, salt, and pepper; let sit 10 minutes and strain.

BEURRE BLANC
1 cup dry white wine
¾ cup white wine vinegar
2 shallots, minced
16 tbsp. cold unsalted butter
1 tbsp. heavy cream
Kosher salt and white pepper, to taste

instructions
Boil white wine, ¾ cup white wine vinegar, and shallots in a 1-qt. saucepan; reduce to 1¼ cups, 8–10 minutes. Reduce heat to low; slowly whisk in butter until smooth. Stir in heavy cream and season with salt and pepper.