Almost mid-summer, and the grill nuts are proliferating. But how about something unique and different besides the usual steak, hot dogs and franks? I know, some of you adventurous types have even taken to grilling lamb and pork chops. But how about a whole fish? Huh? What you say? Yes, cooking a whole fish on the grill. In Greece this is a very common procedure. It ain't that hard, kiddies. And the ingenuity and combination of flavors will leave your guests wanting for more.
Any firm-fleshed fish will do, bass, striped bass, flounder, rockfish, blue fish, monk fish, or fresh water trout. Have the fishmonger (or fish guy) clean and gut the fish, but with the head kept intact.
In terms of the grill, make sure it's well oiled. Soak a paper towel with canola or vegetable oil, then wipe the grill with it before cooking the fish. This will prevent the burning or sticking of fish to the grill. Also, while grilling, some recommend sprinkling lemon juice over the fish to keep it moist.
So guys, try grilling something out of the ordinary. Take that leap forward and expand your horizons. Become a real connoisseur of the grill. Besides, fish is brain food. Can't go wrong with that.