Grilled Whole Mackerel with Lemon, Oregano, and Olives
- 1/2 teaspoon finely grated fresh lemon zest
- 1 1/2 tablespoons fresh lemon juice
- 1/3 cup extra-virgin olive oil
- 1/4 cup pitted Kalamata olives (1 1/4 oz), cut into slivers
- 3 tablespoons finely chopped fresh oregano plus 6 large sprigs
- 1 (3 1/4- to 3 1/2-lb) cleaned whole Spanish mackerel or bluefish (with head and tail)
- 2 tablespoons vegetable oil
- 6 (1/4-inch-thick) lemon slices
- Special equipment: a 22-inch grill; kitchen string
- Whisk together zest, lemon juice, and salt and pepper to taste, then add olive oil in a stream, whisking until combined well.
- Whisk in olives and chopped oregano.
- Make 1-inch-long slits at 2-inch intervals down middle of fish on both sides with a sharp paring knife, then brush fish all over with vegetable oil and season with salt and pepper.
- Season fish cavity with salt and pepper, then evenly distribute 3 lemon rounds and 3 oregano sprigs in cavity.
- Close cavity, then evenly arrange remaining 3 lemon rounds and 3 oregano sprigs on top of fish and tie fish closed with string at 2-inch intervals, securing lemon slices and oregano sprigs to fish.
- Prepare grill for cooking.
- If using a charcoal grill, open vents on bottom of grill, then light charcoal.
- Charcoal fire is medium-hot when you can hold your hand 5 inches above rack for 3 to 4 seconds.
- If using a gas grill, preheat burners on high, covered, 10 minutes, then reduce heat to moderate.
- Grill fish on lightly oiled grill rack, covered only if using gas grill, 15 minutes.
- Turn fish over using a metal spatula and tongs, then grill until just cooked through, about 15 minutes more.
- Transfer fish to a large platter using 2 metal spatulas, then cut and discard string.
- Serve fish with sauce.
lemon zest, lemon juice, extravirgin olive oil, olives, fresh oregano, whole spanish mackerel, vegetable oil, lemon slices, grill
Taken from www.epicurious.com/recipes/food/views/grilled-whole-mackerel-with-lemon-oregano-and-olives-109523 (may not work)