GRILLED BUTTERFISH

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Grilled Butterfish image

Butterfish are aptly named; they're smooth and buttery with fine flaky white flesh and have very little fat. They're easy to eat whole, since they have relatively few bones. If you can't find butterfish, use pompano or mackerel.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Number Of Ingredients 4

Eight 6- to 8-ounce whole butterfish, or pompano or mackerel
2 teaspoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
Parsley sprigs, for garnish

Steps:

  • Prepare a stove-top griddle or outdoor grill with the rack set 1 inch above the coals. Allow the grill to get very hot.
  • Meanwhile, brush the butterfish with the olive oil and season with salt and pepper. Grill the butterfish about 3 minutes per side, until the fish just begins to flake. Arrange 2 butterfish on each of 4 dinner plates, garnish with the parsley, and serve.

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