Ok- it is slated to be in the 80’s in Seattle this weekend. What the What??!! I mean I know we always boast a late summer, but this is extreme for us. However, I still find myself clinging to the warm weather. Which means also clinging to the grill.
And this grilled fish has been one of my favorite dishes all summer, and as long as I can keep grilling (ahem, as long as the rain holds off) I will keep making this.
Grilled white fish is pretty much all we ate in Greece this summer once we got to Mykonos. There was one meal that was probably the most memorable of while we were there, and it was on the beaches of an island near Mykonos, across from the sacred island of Delos.
We went out on an old Greek Fishing boat and then ate lunch at a fishing hut that dated back several hundred years (no electricity, no running water) where they cooked freshly caught squid and white fish.
Everything was cooked over a grill that was lit with a drift wood fire and sprinkled with sea salt that they harvested themselves from the rocks of the island. I mean- can you believe that?
We got to swim in the gorgeous blue water while the fish was cooking and then we enjoyed what was truly the best food of the trip.
As soon as we got home, I was desperate to start making grilled fish like we had back in Greece. And because I am me, I had to add a little something to it.
So I made this beautiful and fresh pickled radish salad which is so easy and such a delicious compliment to the grilled fish. Please try it!
Preheat the grill to high. Take the fish out to come to room temperature.
In a small pot, add the sugar and the vinegar and simmer while gently stirring. Cook for 3 minutes until the sugar is dissolved.
Pour the mixture over the sliced radishes and set aside.
Stuff the inside of the fish with the herbs and lemon slices and generously salt the inside of the fish.
Drizzle the outside with olive oil and sprinkle with kosher salt.
Place either directly on a well oiled grill, or do what I did and place it in a fish cooker!
Cook the fish 5-7 minutes on each side until the skin is browned and the fish is cooked through.
Gently toss the fresh herbs and the pickled radishes together with the olive oil and kosher salt to taste.
Serve the fish whole and hot with the pickled radish salad (you will have to filet them).
Recipe: Grilled White Fish with Pickled Radish Salad
Ingredients
- 2 Trout or snapper (mine were about a pound each) (You can get these cleaned by your fish monger)
- 1 lemon, sliced
- small bunch fresh thyme
- 6 sprigs fresh parsley
- kosher salt
- Pickled Radish Salad
- ¼ cup snipped chives
- 1 cup fresh flat leaf parsley leaves
- 1 recipe pickled radishes
- 2 tablespoons olive oil
- kosher salt
- Pickled radishes
- 1 bunch radishes, washed and sliced into rounds
- 1/3 cup rice wine vinegar
- 1/3 sugar
- lemons for garnish
Instructions
- Preheat the grill to high. Take the fish out to come to room temperature.
- In a small pot, add the sugar and the vinegar and simmer while gently stirring. Cook for 3 minutes until the sugar is dissolved.
- Pour the mixture over the sliced radishes and set aside.
- Stuff the inside of the fish with the herbs and lemon slices and generously salt the inside of the fish.
- Drizzle the outside with olive oil and sprinkle with kosher salt.
- Place either directly on a well oiled grill, or do what I did and place it in a fish cooker!
- Cook the fish 5-7 minutes on each side until the skin is browned and the fish is cooked through.
- Gently toss the fresh herbs and the pickled radishes together with the olive oil and kosher salt to taste.
- Serve the fish whole and hot with the pickled radish salad (you will have to filet them).
Preparation time: 15 minute(s)
Cooking time: 15 minute(s)
Number of servings (yield): 2
Looks yummy…how much sugar is there? Wondering if the one of the two 1/3 cups of rice wine is sugar? Also did you use beet or coconut sugar? Thanks!
Hi Sara- if you want to avoid cane sugar then I suggest you use red wine vinegar (the rice wine vinegar has cane sugar) and then I use beet sugar in place of the cane sugar. I hope this helps you!
Love your style!! I would totally try this 🙂
We are a fish-loving family. I must grill a few before the snow flies. Greece looks incredible. I spent a few weeks there ages ago and the food is truly outstanding.
My parents are your way right now! They got into Seattle yesterday and are heading to Vancouver and then back to Seattle this weekend so I’m glad the weather is going to be nice for them! This fish and radish salad looks sooo tempting to have for dinner tonight!
Now that’s cooking!
BTW – You’re killing me with those pictures of turquoise waters! aaaagh!
Greece looks so beautiful! Wow. And this white fish recipe – yes please, especially with the pickled radishes.
Love the travel photos & this fish recipe!
Hey Heather- just checked out this recipe! Plan to use it with sea bass, but the written recipe has rice wine vinegar listed twice in the pickled radishes- probably should be the sugar to make the pickling juice.
Jackie- thank you!!!!You are exactly right and I changed it. Much appreciated 🙂