PESCE SPADA marinato alle erbe e cotto al BBQ con salsa verde - La Ricetta di Gianfranco Pascucci

whole fish

🥗Healthier: fish fillets

💰Cheaper: canned fish

Canned fish is more affordable and convenient.

fresh herbs

🥗Healthier: dried herbs

💰Cheaper: frozen herbs

Frozen herbs are often less expensive and last longer.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a cost-effective substitute.

white wine

🥗Healthier: vegetable broth

💰Cheaper: water

Water can be used for a non-alcoholic option.

Clean the whole fish and pat dry with paper towels.

Preheat the grill to medium-high heat.

Chop the fresh herbs, garlic, and onion finely.

Mix the chopped herbs, garlic, onion, salt, and black pepper in a bowl.

Stuff the fish cavity with the herb mixture and a few lemon slices.

Tie the fish closed with cooking twine to secure the stuffing.

Drizzle olive oil over the outside of the fish and season with salt and pepper.

Place the fish on the grill and cook for 6-8 minutes per side until the flesh is opaque and flakes easily.

Add cherry tomatoes and zucchini slices around the fish on the grill for added flavor.

Baste the fish with white wine or vegetable broth during grilling for moisture.

Remove the fish from the grill and let it rest for a few minutes before serving.

Serve the fish with grilled vegetables and lemon wedges.

Cooking Techniques

Spice Level:

Allergens