Whole Grilled Fish Fillet

By miss5elements

A side (essentially a fillet from a large fish, such as a halibut) is a fast fix for feeding a crowd. Dress it up with this easy spice blend to make a wonderful centerpiece for any summer meal. The most foolproof way to grill a large, boneless - and therefore less stable - piece of fish is to place it on layers of heavy-duty foil or a griddle. You still get the classic grill flavor, but the flesh is still intact.

Take cover: Keep the grill lid closed as much as possible. You want the fish to cook mostly from the grill's radiant heat, not solely from the direct heat below.

Ingredients

• Canola oil, for the foil or griddle
• 1 t finely grated orange zest
• 3/4 t fennel seeds, crushed
• Pinch saffron (about 1/8 teaspoon)
• Kosher salt
• 1 3lb piece boneless, preferably skin-on mahimahi or halibut fillet
• Grilled orange, for serving (optional)

Preparation

Step 1

1. Prepare the grill by heating it to med for direct-heat grilling. Once it's hot, clean the grate w/a wire brush. Lay a double layer of 12x16" foil or a griddle on top of the grate. Just before grilling, oil the grate w/canola oil. (Use tongs to wipe the grate w/a wadded paper towel.)
2. Combine the orange zest, fennel seeds, saffron, & 1t salt in a small bowl.
3. Season the fish w/the spice rub.
4. Place the fish, skin-side down, on the foil or griddle. (The skin will help shield the flesh from overcooking or drying out.)
5. Cook, covered, until opaque throughout, 20-25 minutes.
6. Transfer the fish to a serving platter.
7. Serve with the grilled orange, if desired.