- ½ cup extra virgin olive oil
- 1 3- to 4-pound weakfish, bluefish or sea bass, filleted, or 2 fillets, each about 1 to 1 1/2 pounds
- Salt and freshly ground black pepper
- 2 big bunches basil, about 1 pound total
- 1 clove garlic
- 2 tablespoons white wine vinegar
- Nutritional Information
Note: Nutrient information is not available for all ingredients. Amount is based on available data.
Nutritional analysis per serving (4 servings)
759 calories; 44 grams fat; 7 grams saturated fat; 26 grams monounsaturated fat; 7 grams polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 83 grams protein; 234 milligrams cholesterol; 478 milligrams sodium
4 to 6 servings
- Heat grill, preferably with hardwood charcoal fuel. Brush grates with a tablespoon of olive oil.
- Place fillets on a platter, brush each on both sides with 1 1/2 tablespoons olive oil and season with salt and pepper. Set aside.
- Remove 1/4 cup basil leaves from bunches and chop very fine. Mince garlic. Mix chopped basil and garlic with remaining oil, season with salt and pepper and set aside.
- When grill is hot, place grates about four inches above heat. Pile remaining basil across grates, covering just enough area to hold fish. Place fillets, skin side up, on bed of basil. Allow to cook until most of basil is shriveled and burned, 5 to 7 minutes, and fillets are cooked at least halfway through at thickest point. Use one or two large spatulas to flip fish fillets off basil, onto their skin side and directly on grill. Scrape most of burned basil out of the way. Continue grilling until fish is just cooked through and skin is crisp, 8 to 10 minutes longer.
- Lift fillets off grill and transfer them, skin side down, to a serving platter. Remove any burned bits of basil. Add vinegar to basil and oil mixture and drizzle over fish, then serve.