Grilled Fish, Romagna Style

This Romagna-style grilling method steeps fish in a marinade of olive oil, lemon, rosemary, and bread crumbs before broiling. The coating sweetens the fish and keeps it moist.

Grilled Fish, Romagna Style

This Romagna-style grilling method steeps fish in a marinade of olive oil, lemon, rosemary, and bread crumbs before broiling. The coating sweetens the fish and keeps it moist.

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Prep Time 1 minute min

Cook Time 5 minutes mins

Total Time 6 minutes mins

Servings: 4 servings

Course: Main Dish

Ingredients Method

Ingredients

  

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Main Ingredients

• 2 1/2 to 3 pounds whole fish, gutted and scaled, OR fish steaks
• Salt
• Black pepper, ground fresh from the mill
• 1/4 cup extra virgin olive oil (60 ml)
• 2 tablespoons freshly squeezed lemon juice (30 ml)
• A small sprig of fresh rosemary OR 1/2 teaspoon dried leaves chopped very fine
• 1/3 cup fine, dry, unflavored bread crumbs (80 ml)
• OPTIONAL: a charcoal or wood-burning grill
• OPTIONAL: a small branch of fresh bay leaves or several dried leaves

Method

 

Instructions

1. Wash the fish or steaks and pat thoroughly dry.
2. Sprinkle liberally with salt and pepper. Put on a platter and add olive oil, lemon juice, and rosemary. Turn to coat well.
3. Add the bread crumbs, turning the fish until it has an even coating of oil-soaked crumbs.
4. Marinate for 1 or 2 hours at room temperature, turning and basting occasionally.
5. Preheat grill or broiler. Place fish 4 to 5 inches from heat. If using charcoal, throw bay leaves into the fire.
6. Grill on both sides until done (5 to 15 minutes depending on thickness). Baste with marinade while cooking. Serve piping hot.

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