Grilled Fish with Oregano Breadcrumb Gratin
Region: Italy
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed

This recipe can be made with any fish, but on the Atlantic coast it would be best with wolffish, also called ocean catfish. The wolffish's diet of sea urchins, clams, and crabs might account for its delicious taste.  It's a moist piece of firm-fleshed fish steak that is great on the grill.  On the Pacific a perfect fish would be sablefish, also known as black cod. And if neither of those fish are available cod or halibut would be fine.

[photo: Clifford A. Wright]

Yield: Makes 4 to 6 servings
Preparation Time: 40 minutes

2 pounds fish (wolffish (ocean catfish), sablefish (black cod), cod, halibut), cut into 6 steaks

Extra-virgin olive oil for drizzling

Salt and freshly ground black pepper to taste

1/2 cup dry bread crumbs

1 teaspoon dried oregano

Lemon wedges for garnish

1. Prepare a charcoal fire or preheat a gas grill on high for 20 minutes.

2. Coat the fish steaks with olive oil.  Season with salt and pepper.  In a bowl, mix the bread crumbs with the oregano and dredge the fish steaks in the bread crumbs so all sides are coated.

3. Drizzle a little olive oil on the side of the fish that will touch the grill first.  Drizzle some oil on the top side.  Place the fish on the grill until golden and crusty, about 8 to 10 minutes.  Turn and grill another 8 to 10 minutes.  Serve with lemon wedges.

Variation: 

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Posted: 01/02/2007