Summer – or a bit of warmth in the air as spring has been in New York – means that every chance to cook outdoors I do. One of my favorite grills is a whole fish – red snapper, sea bass, arctic char, branzino – you name it, I’ll grill. It’s so simple to do and so delicious and good for you. Here’s what I do: Clean the fish leaving the head on. Then, I stuff the cavity with some lemon slices, perhaps a slice or two of onion (not necessary, but adds a little zip), and whatever soft herbs I have on hand – sometimes dill, or parsley, or cilantro, lemon thyme – rarely rosemary, but if you like it try it. Season with salt and pepper, put in a (what I call) fish cage and place on a hot grill. Grill, turning occasionally, for about 15 minutes or until the fish is cooked through and the flesh is opaque. Put a couple of lemon halves on the grill, cut side down, for a couple of minutes. The hot lemon juice is just the right accent to the succulent fish which, by the way, can be lifted right off the bone in fairly neat portions. A simple and elegant main dish for a hot summer’s eve – or even a slightly warm spring one!
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