Preheat the grill or broiler.
Pat the fish dry, season inside and out with salt and pepper, and brush with 2 tablespoons olive oil.
Place on the grill and cook 12 to 15 minutes, turning every 3 to 4 minutes, until the skin is nearly charred and crispy, yet the flesh is still moist near the bone. (You can check with a meat thermometer; internal temperature at the bone should get to 135 degrees to 140 degrees.)
No comments:
Post a Comment