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Makes 6 servings

Ingredients:
  • 6 whole snapper, seabass or branzini, 1-1/4 to 1-1/2 pounds each, scaled and gutted, dorsal and pectoral fins removed (your fish monger can do this for you)
  • 1/2 cup olive oil
  • kosher salt and freshly ground pepper to taste
  • 1 cup Terra Medi Extra Virgin Olive Oil
  • 1/2 cup freshly squeezed lemon juice, plus 3 additional lemons cut into wedges
  • 1 tsp dried Greek oregano

Method:
Prepare the grill: cover 1 cup of wood chips in cold water (chips are available in many different varieties; for grilling fish, we prefer cherry wood or pecan). Heat a standard gas grill to medium, or light a charcoal grill, burn until it comes to the light ash stage. Brush or rub grill with olive oil to prevent fish from sticking.

When the grill has reached the proper temperature, place the soaked wood chips on top of the coal (chips will ignite and give off flavorful smoke). Brush the fish with olive oil on both sides, and season with salt and pepper taking care to season the cavity as well. Lay fish on grill directly over heat and cover. Cook for 8-10 minutes, turn, and cook another 8-10 minutes, until grill marks are pronounced and the outside is lightly charred.

Place fish on a heated serving platter. Top each fish with two ounces of lemon and olive oil emulsion, sprinkle 1/2 teaspoon of oregano among the fish, serve with lemon wedges.

To prepare the lemon and olive oil emulsion:
In a blender, place the lemon juice and a pinch of salt. Set blender on low, add the Terra Medi Extra Virgin Olive Oil in a slow steady stream until all the oil is incorporated. While the blender is running add 1/2 teaspoon of oregano and adjust seasoning. Drizzle over grilled fish .