Delicious Spanish-Style Fish

Are you planning a getaway for the upcoming weekend on your EdgeWater Boat? Once you are done fishing for the day, try something new and prepare Spanish-style grilled fish! It’s perfect for a Saturday night meal. The recipe recommends sea bass, rockfish (Yellowtail, Pacific Red Snapper, etc), or striper. Don’t forget to bring a bottle of wine on-board because the fresh flavors from the fish, onions and olive-oil are complemented by a glass of white wine!

What is your favorite meal to prepare while away for the weekend? Share it with us on our EdgeWater Boats Facebook page, or in our comments section!

Ingredients

4 large red onions, thinly sliced

3/4 cup extra-virgin olive oil

1/2 cup red wine vinegar

1 head garlic, cloves separated and peeled

1 lemon, thinly sliced

1 bunch scallions, chopped

2 1/2 tablespoons sweet Spanish paprika

2 teaspoons cayenne pepper

2 to 3 sprigs rosemary

2 to 3 sprigs thyme

Kosher salt

1 3-to-6-pound whole fish (such as striper, rockfish or sea bass), cleaned and scaled

Vegetable oil, for brushing

Directions

Preheat a grill to medium high. Combine 1 sliced onion, 1/2 cup olive oil, the vinegar, garlic, lemon slices, scallions, 1 1/2 tablespoons paprika, the cayenne, rosemary, thyme and 2 teaspoons salt in a large bowl. Set aside at room temperature, 1 hour.

Spread the remaining 3 sliced onions in a large disposable roasting pan. Drizzle with 2 tablespoons olive oil and sprinkle with 1/2 tablespoon paprika and 1 teaspoon salt.

Combine the remaining 2 tablespoons olive oil and 1/2 tablespoon paprika in a small bowl. Rinse the fish and pat dry. Rub all over with the olive oil-paprika mixture. Stuff the cavity super full with the marinated onion-herb mixture, adding anything that doesn't fit to the disposable pan.

Brush the grill grates generously with vegetable oil. Sprinkle the fish on one side with 1/2 teaspoon salt; place salt-side down on the grill and cook until charred on the bottom, 4 to 5 minutes. Sprinkle with 1/2 teaspoon salt; gently flip and cook until the other side is charred, 4 to 5 more minutes.

Transfer the fish to a baking sheet and let rest, uncovered, 10 minutes. Meanwhile, transfer the disposable pan with the onions to the grill. Cover and cook, stirring occasionally, until the onions begin to soften, 8 to 10 minutes.

Remove the pan with the onions and reduce the grill heat to medium (if using a charcoal grill, break up the coals to reduce the heat). Add the fish to the pan, belly-side down, making sure you don't spill the stuffing (use your hands to hold him together). Once he is settled, push more onions around him to prop him up. Add 3/4 cup water to the pan; place on the grill, cover and cook until the flesh is opaque, firm and slightly flaky, 20 to 25 minutes.