“You’re fishin’ up a storm.”
—Gladiolus Amicitia, FFXV
- 2 barramundi (sea bass) or other white fish, about 1 pound each, cleaned and fins trimmed
- Kosher salt and freshly ground black pepper
- 1 lemon, cut into 8 wedges
- 1 teaspoon crushed red chile flakes
- 1 teaspoon turmeric
- 2 fresh thyme sprigs
- 2 fresh marjoram sprigs
- Olive oil
Clean and oil the grill grate thoroughly to ensure the fish won’t stick. Prepare grill for medium-high heat.
Pat fish dry and rub all over with olive oil. Season inside and out with salt and pepper. Sprinkle cavities with chile flakes and turmeric. Stuff each cavity with 2 lemon wedges, reserving the remaining 4 wedges for later use. Add 1 thyme sprig and 1 marjoram sprig to each cavity.
Place fish on the grill. Test after about 5 minutes by pressing up through the grate with a carving fork. If it doesn’t release easily, let it cook longer before attempting to flip it. Once it’s ready to flip, position a spatula on the other side of the fish to complete the roll.
Continue to cook until slightly charred and cooked through, about 135 degrees, 10–15 minutes total. Serve with lemon wedges.
Makes 2 servings.