Peixe inteiro na churrasqueira a carvão — como aprendi com o litoral

Ingredientes

• 2 whole fish, about 1.5 lbs each (snapper, branzino, or sea bass — scaled and gutted)
• 3 tablespoons olive oil
• 1.5 teaspoons kosher salt
• 1 teaspoon black pepper
• 1 teaspoon smoked paprika (optional)
• 4 garlic cloves, smashed
• 1 lemon, sliced into thin rounds
• 4–5 sprigs fresh thyme or rosemary
• 1 small handful fresh parsley
• Extra lemon wedges for serving
• Flaky sea salt for finishing
• Extra olive oil for drizzling

Modo de preparo

1. 1

   Light your charcoal 30 to 40 minutes ahead of cooking. Wait until the coals are fully ashed over — gray and glowing with no open flame.

2. 2

   Pat both fish completely dry inside and out with paper towels.

3. 3

   Score each fish with 3 diagonal cuts on each side down to the bone.

4. 4

   Rub olive oil all over the fish inside and out. Season generously with salt, pepper, and smoked paprika if using.

5. 5

   Stuff each cavity loosely with smashed garlic, lemon slices, and herb sprigs.

6. 6

   Place fish on the grill over hot coals. Do not move them. Cook for 7 to 8 minutes.

7. 7

   Flip carefully with a wide fish spatula. If the fish resists, wait one more minute. Cook the second side for 6 to 8 minutes until the flesh flakes easily near the backbone.

8. 8

   Remove from the grill and rest for 2 to 3 minutes. Drizzle with olive oil and finish with flaky sea salt before serving.