-
In a substantial bowl, duvet the fish with frigid water. Generously salt the water and let stand for 1 hour at room temperature. Drain the fish and pat dry.
-
Light a grill to medium and oil the grate. Rub the fish with 2 tablespoons of the olive oil and season lightly with salt. Grill, turning once, until cooked through, about 20 minutes. Switch to a platter, drizzle with the rest olive oil and inspire.
Suggested Pairing
Try this flaky white fish with a crisp, lemony white wine.
