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Tuscany: Grilled Fish “Il Bellini” with Asparagus and Fennel
Posted by Peggy on April 23, 2007
Recipe: Grilled Fish "Il Bellini" with Asparagus and Fennel
Extra virgin olive oil, as needed
Several sprigs of fresh rosemary
1 large lemon, sliced
2, 2-3# fish*, gutted, scaled and fins removed
1 largel fennel bulb, cored and sliced
Large handful of asparagus, ends snapped
Prepare gas or charcoal grill to medium heat. Make 5 parallel 3-inch long slashes on each side of the fish, slicing almost through to the bone. Brush prepared fish, including cavity, with extra virgin olive oil. Sprinkle with kosher salt and freshly ground pepper. Stuff fish cavity with lemon slices and rosemary sprigs. Secure cavity with kitchen twine, string or toothpicks.
Place fish on oiled grill grate or in grill basket. Lay the fish down on the grill with the tail facing farthest away from the heat.
Grill one side 8-10 minutes. Then turn the fish to the other side and grill an additional 10 minutes. The internal temperature of the fish should be 135˚-140˚.
While fish is grilling, place asparagus and fennel on grill grate. Brush with extra virgin olive oil and lightly sprinkle with kosher salt. Grill until lightly charred on all sides and serve with fish.
Number of servings (yield):
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