Triglie sulla Graticola
Region: Italy, Abruzzo
Category: Seafood-Grilled
Season: Summer
Difficulty: Easy but special equipment needed
In the Abruzzo, fish are grilled on reed skewers pushed through the mouth and tail over the burning embers of a hardwood fire. You can grill it the same way with long metal skewers or simply use a hinged fish griller. If red mullet is not available, use two of any fresh whole 2 1/2-pound fish. Make the fish as hot as you wish with the cayenne pepper. (DennisMGottlieb)LO.jpg)
[photo: Dennis M. Gottlieb, in Clifford A. Wright, Grill Italian]
Yield: Makes 6 servings
Preparation Time: 2:20 hours
12 red mullet (about 5 pounds), scaled, cleaned and gutted, and patted dry with paper towels
1/3 cup extra-virgin olive oil
3 tablespoons finely chopped fresh parsley
2 bay leaves, crumbled
1 teaspoon fresh thyme leaves
Cayenne pepper to taste
Freshly ground black pepper to taste
1. Place the fish in a 9 x 12-inch ceramic or glass baking pan and add the olive oil, parsley, bay leaves, thyme, cayenne, and black pepper to taste. Leave to marinate in the refrigerator for 2 hours, turning once or twice. If using larger fish, score in 2 or 3 places. Remove the fish from the refrigerator 15 minutes before grilling.
2. Prepare a hot charcoal fire or preheat a gas grill for 15 minutes on high.
3. Remove the fish from the marinade, reserving the marinade. Place the fish on the grill and cook until the skin is blackened a bit and crispy or peeling, 7 to 8 minutes on each side. Baste with a marinade during grilling. Serve immediately.
Variation:
Make a marinade by mixing 1/4 cup finely chopped fresh parsley, 1 tablespoon dried oregano, 2 finely chopped garlic cloves, and 2 crumbled bay leaves together. Stir in the 1/4 cup olive oil, 1/2 cup white wine, and salt and pepper to taste.
Note:
Posted: 12/30/2006