Recipe Instructions:
For the whole grilled fish
1 whole branzino (ask your fishmonger to scale and gut it)
2 sprigs fresh oregano
1/2 lemon, sliced
Olive oil for drizzing
Kosher salt and freshly ground black pepper
"Greek Fish Sauce"
1 juicy lemon
1/2 cup good quality extra-virgin ollive oil
1/4 cup fresh oregano, chopped
1 clove of garlic, pressed
Kosher salt and freshly ground black pepper
Prepare your fish: Salt and pepper the fish on the exterior and interior. Stuff the fish cavity with oregano and lemon slices. Drizzle the outside of the fish with olive oil.
Make your fish sauce: Combine all the ingredients above. Season to taste with salt and pepper. A note on the lemon—I say "one juicy lemon," but I have learned with a Greek brother-in-law (and my husband who doesn't like sour things) that the ratio of lemon to oil in this recipe can be highly variable and depends on your taste. I like mine in approximately the classic vinaigrette ratio of 1 part lemon to 3 parts olive oil. Let the sauce stand while you grill the fish.
Preheat your grill to medium-high whether using gas or charcoal. Cook the fish for approximately 5 minutes per side or until you can place a knife in the fish and the meat flakes away along the top of the fish. The flesh should be opaque. Serve with fish sauce and, if you have some Greeks to dinner, some extra lemon wedges :).
