Bronzini Grilled with Garlic, Lemon, and Rosemary
- 1 1/2-2 lb. whole bronzini (gutted, gilled and scored for grilling)
8 cloves garlic
4 springs rosemary
Lemon cut into slices, then halved
kosher salt & pepper
Heat grill to medium (if gas) or heat coal grill using the indirect method (hot spots on either side of the grill with an open space in the center). Make sure the grill is clean well-oiled.
Stuff fish with 4 cloves of crushed garlic, 4 of the lemon slices, a sprig of rosemary and salt & pepper. Mix olive oil, the remaining garlic cloves (minced) and the other 3 sprigs of the rosemary (crushed) in a dish with the rest of the lemons. Place stuffed fish in this marinade for about 10 minutes. Just before grilling, remove the fish and bring marinate to a boil so you can use it as a sauce for the finished fish.
When coals are hot and white (or gas grill has heated). Place fish gently over the open space with no coals directly under it and grill for 5-6 minutes a side. Flip gently with a spatula and tongs so you don't lose the crispy skin (this is why you want a well-oiled grill). Remove to a platter and top with the sauce you made from the marinade.