30 min
Grilled Whole Mediterranean Fish with Aged Sherry-Vinegar-Tarragon Vinaigrette
Recipe GLPR873c09ac0ed9c2
Two whole Mediterranean fish, such as orata or branzino, are stuffed with fresh orange slices and herbs, then grilled until the skin is crispy and the flesh is tender and flaky. Served immediately with a silky sherry-vinegar-tarragon vinaigrette that perfectly complements the delicate, briny flavors of the fish.
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Ingredients
2 whole fish (orata, branzino, or similar Mediterranean fish), scaled and gutted
Olive oil for brushing
Kosher salt to taste
Freshly ground black pepper to taste
1 large orange, thinly sliced
1 bunch fresh tarragon
1 bunch fresh parsley
1/4 cup aged sherry vinegar
1 small shallot, minced
2 teaspoons Dijon mustard
3 tablespoons fresh tarragon, chopped
Salt and freshly ground pepper for the vinaigrette
1/2 cup Spanish olive oil
Directions
Make the vinaigrette first: In a blender, combine the aged sherry vinegar, minced shallot, Dijon mustard, chopped fresh tarragon, salt, and pepper. Blend on medium speed until the shallot is finely incorporated and the mixture is smooth, about 30 seconds. With the blender still running, drizzle in the Spanish olive oil very slowly in a thin stream until the vinaigrette emulsifies into a creamy, homogeneous sauce. Taste and adjust the seasoning if needed. Set aside.
Preheat your grill to medium-high heat (approximately 400°F), allowing it to heat for about 10 minutes until the grates are hot and clean.
Pat the whole fish dry with paper towels. Lightly brush both the exterior and interior cavities of each fish with olive oil, then season generously inside and out with kosher salt and freshly ground black pepper.
Divide the orange slices, fresh tarragon, and fresh parsley between the two fish, stuffing them evenly into each cavity.
Place the stuffed fish directly on the grill grates. Grill undisturbed for 6 to 7 minutes on the first side, until the skin is golden and begins to crisp. Carefully flip the fish using a fish spatula or two large spatulas to avoid breaking them. Grill the second side for an additional 6 to 7 minutes until the flesh is opaque and flakes easily when tested with a fork near the thickest part of the body (the internal temperature should reach 145°F at the thickest part, away from the backbone).
Transfer the grilled fish to a serving platter and immediately drizzle generously with the sherry-vinegar-tarragon vinaigrette. Serve while hot.
