My husband, Jarred, made this for us this week and I had to share. It is much more economical to buy a whole fish and stuffing it with citrus and herbs is a great way to add flavor while grilling. You'll also notice the photo of the beautiful mesquite cutting board he made for me. It is so beautiful and I use it every day.
Start with a whole black drum. We purchased ours from Quality Seafood (bring your Go Local Card for 5% off). Ask the fish monger to de-scale and gut the fish. Don't forget to bring a cooler for the fish! They usually provide some ice.
1. Stuff the cavity of the fish with the following:
orange and lemon, sliced (G & S Groves, available through Johnson's Backyard Garden)
green garlic, chopped
red onions, sliced
2. Tie up the entire fish with butcher's twine.
3. Make a paste by dicing parsley, mint, sea salt and pepper.
4. Score the outside of the fish and stuff paste into each slit on both sides of the fish.
5. Drizzle the fish with the olive oil. 6. Grill for approximately 12-15 minutes per side depending on the size of the fish. Use the exposed belly meat as a gauge for doneness.
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