This grilled fish recipe will be delicious with any whole fish you enjoy. I used striped bass because it was the freshest option at the market. Summer heirloom tomatoes and fennel braised in white wine make the most delicious sauce for the delicate grilled fish.
Mediterranean Grilled Fish with Wine Braised Heirloom Tomatoes and Fennel
Equipment
- Grill
- Grill safe braising pan
Ingredients
Grilled Fish
- 1 each whole striped bass,branzino, or red snapper, scales removed
- 1 each small lemon, sliced
- 1 each bay leaf
- 1/4 each bunch Italian parsley
- 6 each sprigs thyme, divided
- flaky sea salt, as desired
Wine Braised Herloom Tomatoes and Fennel
- 1/4 cup olive oil
- 1/4 cup castelvetrano olives, pitted
- 2 cups heirloom tomatoes, cut into 1 inch pieces
- 1 1/2 cups white wine
- 1 each bulb fennel, sliced 1/4 in thick
- 1/2 each shallot, sliced thin
- 1 clove fresh garlic, whole
- 3 each cippolini onions, cut in half
- parsley oil for serving, optional*
- fresh basil, for serving
Instructions
Grilled Fish
- Preheat the grill to 375F.
- Score the fish a few times on each side from the top toward the belly about 1 1/2 inches apart.
- Season the cavity with salt, and fill with parsley, 3 sprigs of thyme, a bay leaf and sliced lemon.
- Secure with butcher’s twine to keep the herbs and lemon in the cavity if desired.
- Drizzle the fish with olive oil and sprinkle with salt.
- Place the fish directly on the grill grates and grill until cooked through, about 20-25 minutes.
Wine Braised Heirloom Tomatoes and Fennel
- Preheat a grill safe braising pan over medium heat.
- Add olive oil, fennel, cippolini onions, and the garlic clove and sautée for 2-3 minutes until the fennel is translucent.
- Add the tomatoes, olives, 3 sprigs of thyme, a teaspoon of flaky sea salt, and white wine.
- Bring to simmer, then transfer to the grill and cook uncovered 20-25 minutes until the tomatoes start to break down, and the wine is slightly reduced.
- Serve with the grilled fish and spoon sauce over the top.
Notes
*Parsley Oil: Blend a handful of parsley with a few tablespoons of olive oil, then strain through a fine mesh sieve.
