“If you leave the heads on your fish while they cook, they will be much more tasty, I swear. Simple grilled fish is one of my favorite dinners, especially in the summer, and especially if I can sit outside while I eat it. Have a small barbeque and try it, even if you are compelled to cut off the fish heads before serving your guests!” Chef Rocco DiSpirito.
Active time ~5 min. Total Time~ 20 min. Portions ~ 4

[ingredients]Four 6-ounces whole trout, porgy, or sea bass, heads still on
2 lemons sliced thin
4 sprigs fresh rosemary
4 sprigs fresh thyme
2 tablespoons extra-virgin olive oil
Salt and freshly ground black pepper[/ingredients]

[instructions]Slice the fish down the front, from top to bottom. Stuff each with 2 thin slices of lemon and a sprig each of rosemary and thyme. Brush with the olive oil, season to taste with salt and pepper, and grill, about 7 minutes on each side or until the flesh is opaque and juicy.[/instructions]

*Check out Rocco DiSpirito’s cookbook Now Eat This for more great recipes!