Ingredients
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
Preparation
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.
