Corvina a la parrilla crujiente

Ingredientes

• 4 whole croaker fish (about 3/4 lb each), cleaned and scaled
• 3 tablespoons olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper (optional)
• 1 teaspoon dried thyme
• Juice of 1 lemon
• Neutral oil or cooking spray for the grates
• Extra lemon wedges for serving

Preparación

1. 1

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

2. 2

   Mix salt, pepper, smoked paprika, garlic powder, onion powder, cayenne, and thyme in a small bowl.

3. 3

   Pat fish completely dry with paper towels. Brush with olive oil all over including inside the cavity, then rub spice mix into all surfaces and score cuts.

4. 4

   Preheat grill to medium-high heat (about 400°F). Clean and oil the grates thoroughly.

5. 5

   Place fish on the grill and do not move them. Cook for 8 to 10 minutes on the first side until they release cleanly from the grate.

6. 6

   Flip carefully using a wide spatula. Cook the second side for 7 to 9 minutes until skin is deeply golden and flesh pulls away from the bone near score lines.

7. 7

   Check doneness by pressing near the thickest part — flesh should flake easily and reach 145°F internally.

8. 8

   Remove from grill, rest for 2 minutes, then squeeze fresh lemon juice over the top. Serve immediately with lemon wedges.