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Whole Grilled Branzino

1 whole branzino (1½-2 pounds), gutted and scaled (see note)

2 ounces high quality extra-virgin olive oil, Greek or Spanish preferred

1 teaspoon kosher salt

1 small bunch fresh oregano, leaves removed from stems, stems reserved

1 lemon, cut in half

1 tablespoon Maldon sea salt

Start a fire with charcoal in an outdoor grill. Let coals burn 20-25 minutes until all coals are bright white.

Lightly rub olive oil on the exterior of the fish and season aggressively with kosher salt (season inside cavity and outside of the fish).

Add the reserved stems from the oregano to the coals, where you plan on cooking the fish.

Lightly coat the grill grate with oil or carefully with nostick spray to season the grill and to help avoid sticking. Add the fish and cook 4 to 5 minutes without moving the fish. Flip the fish over and cook 4 to 5 minutes more until cooked.

While fish cooks on the second side, place lemons cut side down on the grill and cook 2-3 minutes until caramelized.

Remove fish from grill and place on a serving platter. Garnish with extra-virgin olive oil, Maldon sea salt, oregano leaves and a squeeze of the caramelized lemon.

Serves one (restaurant portion); two at home.

Cook's note: Look for branzino at Whole Foods Markets

Chef Peter Balodimas, Shaw's Crab House, Schaumburg and Chicago

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