Instructions

Prepare a grill for medium-high direct heat cooking.

Place the garlic, onion, lemon juice, olive oil and rosemary in a mortar and pestle and mash into a paste (you could also use a food processor).

Make 3-4 lateral cuts at a 45-degree angle with your blade facing the head of the fish on both sides. Place a spoonful of the onion paste in each cut. Oil the outside of the fish. Place directly over a medium-high grill and grill for about 10 minutes.

Flip and spoon more of the onion mixture onto the charred side. Grill to medium rare/medium, about 10 more minutes. Remove to a platter allow to rest.

Meanwhile, make the brown butter and fried capers. In a saucepan over medium heat, cook the butter slowly until nut brown in color. Pull from heat and stir in lemon juice and thyme leaves. Reserve.

In another small saucepan, heat olive oil and neutral oil to about 350 degrees F. Add the capers, and fry until crispy but not blackened. Drain on a paper towel.

Pour the brown butter and fried capers over the fish. Serve family style with the parsley-grape salad and rutabaga mash.

Rutabaga Mash

• 3-4 medium rutabaga, quartered (peeled if using waxed rutabaga)
• 3 tablespoons butter, or more to taste
• 3 tablespoons heavy cream, or more to taste
• Salt and pepper
• Minced chives

Prepare a grill with a medium hot coal bed, you’ll be roasting these directly in the coals in a foil packet.

Place the rutabaga on a large sheet of aluminum foil. Season with olive oil, salt and pepper. Wrap the foil around the rutabaga to create a packet. Place the packet directly on the coals, and cover the top with coals. Roast until tender, about 40-45 minutes.

Scoop the rutabaga flesh out of the charred peel. Pass through a food mill or ricer, cutting away any tough scorched spots if needed. Season to taste with butter, a little cream, salt, pepper and minced chives.

Parsley-Grape Salad

• 1 bunch flat leaf Italian parsley (look for something young with smaller leaves)
• 1 cups sun gold or yellow cherry tomatoes, halved
• 1 cup toasted Marcona almonds
• 1 large bunch crisp sweet red grapes, left on the stem
• 1/2 cup extra virgin olive oil
• Zest and juice of 1 orange
• 2 tablespoons Dijon mustard
• 2 tablespoons red wine vinegar
• 1 tablespoon honey

Remove any large, thick stems from the parsley bunch. Place the leaves and small, thin stems in a salad bowl. Add the tomatoes and marcona almonds. Set aside.

Brush the grapes with the oil and quickly char in a grill basket lowered into the coals or over high direct heat. Remove from the heat, cool and take the grapes off the stem.

Whisk together the olive oil, orange juice and zest, mustard, vinegar and honey. Season. Set aside.

Add the cooled grapes to the salad bowl and toss with the mustard dressing. Season with salt, and serve immediately with the fish and rutabaga mash.