This used red fish but any firm fleshed white fish will work. Make sure it is very fresh. The fish can be prepared up to two hours ahead of time and refrigerated, just let it come back to room temperature before cooking. Plan on at least 1/2 lb of fish per person.
Whole Fish Stuffed with Citrus and Olives
- 2-3 lb whole red fish
- 1 lemon
- 6 large green olives pitted and sliced into thin rings
- 2 tbsp salted capers
- 4 cloves garlic
- 1 tbsp chopped fresh thyme
- olive oil
Place garlic on a sheet of foil and drizzle with olive oil. Fold foil pack into a bundle and roast in oven at 375 degrees until garlic is soft and golden, about 20 minutes. Wash fish well and pat dry. Cut a series of slices at an angle into fish body down to the bone on each side. Season the outside and inside the cavity with salt and pepper. Slice half the lemon into paper thin slices. Mash garlic and oil into a paste. Add capers and juice of 1/2 lemon and mix well. Add olives and thyme and season with more olive oil, salt and pepper. Place 1-2 slices of lemon into each slit in fish. Place remaining slices inside cavity. Stuff olive mixture inside fish cavity. Coat fish in oil and let sit for at least 30 minutes. Prepare grill. Place a sheet of tin foil over grill grate and cut slits in it. Grill fish until cooked through over indirect heat, about 30 minutes. Scoop out stuffing and serve fish whole with stuffing on top or slice into serving pieces and top with olive mixture.