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10-Minute Grilled Whole Fish with Rich Tuscany Sauce (Ninja Grill Pro)

Ninja Grill Recipes, Whole Grilled Fish, Tuscany Sauce, Sea Bass / Sea Bream

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10-Minute Grilled Whole Fish with Rich Tuscany Sauce (Ninja Grill Pro)

Ninja Grill Recipes, Whole Grilled Fish, Tuscany Sauce, Sea Bass / Sea Bream

PREP TIme 10 min
Cook Time 10 min
TOTAL time 20 min
Yield 2 Servings
Difficulty Easy

Ingredients

  • Fish Base: 2 whole fresh Sea Bream (Denis) or Sea Bass (Loup de Mer), cleaned and scaled with cross-cuts on sides

  • Fish Seasoning & Stuffing: 2 tbsp olive oil, 1 lemon (sliced into rounds), fresh rosemary and thyme sprigs, coarse sea salt, freshly cracked black pepper

  • Dreamy Tuscany Sauce: ¼ cup extra virgin olive oil, 3 cloves garlic (finely minced), ¼ cup sun-dried tomatoes (finely chopped), 2 tbsp capers (drained), 2 tbsp fresh parsley (chopped), 1 tbsp lemon juice, ½ tsp crushed red pepper flakes, salt & black pepper to taste

Method

  1. 01

    Prepare the Fish: Pat fish completely dry with paper towels. Make 3 diagonal cuts on each side. Rub generously with olive oil, salt, and pepper. Stuff cavity with lemon slices, rosemary, and thyme.
  2. 02

    Make Tuscany Sauce: In a bowl, combine olive oil, minced garlic, chopped sun-dried tomatoes, capers, parsley, lemon juice, chili flakes, salt, and pepper. Mix well until rich
    and aromatic.
  3. 03

    Preheat Ninja Grill: Select GRILL mode on Ninja Grill Pro (Model AG653), set to HIGH (230°C / 450°F), and preheat until "ADD FOOD" signals.
  4. 04

    Grill Fish: Place fish directly on grill grate. Close lid and grill for 10 minutes total (flip gently at 5 minutes) until skin is charcoal-crispy and meat is juicy and flaky.
  5. 05

    Serve: Transfer grilled fish to a serving plate and spoon generous amounts of warm Tuscany Sauce over the top.

Step by step

Clear process images displayed in the same order as the method.

Pat fish completely dry with paper towels. Make 3 diagonal cuts on each side. Rub generously with olive oil, salt, and pepper. Stuff cavity with lemon slices, rosemary, and thyme. 1
Prepare the Fish:

Pat fish completely dry with paper towels. Make 3 diagonal cuts on each side. Rub generously with olive oil, salt, and pepper. Stuff cavity with lemon slices, rosemary, and thyme.

In a bowl, combine olive oil, minced garlic, chopped sun-dried tomatoes, capers, parsley, lemon juice, chili flakes, salt, and pepper. Mix well until rich and aromatic. 2
Make Tuscany Sauce:

In a bowl, combine olive oil, minced garlic, chopped sun-dried tomatoes, capers, parsley, lemon juice, chili flakes, salt, and pepper. Mix well until rich and aromatic.

Select GRILL mode on Ninja Grill Pro (Model AG653), set to HIGH (230°C / 450°F), and preheat until 3
Preheat Ninja Grill:

Select GRILL mode on Ninja Grill Pro (Model AG653), set to HIGH (230°C / 450°F), and preheat until "ADD FOOD" signals.

Place fish directly on grill grate. Close lid and grill for 10 minutes total (flip gently at 5 minutes) until skin is charcoal-crispy and meat is juicy and flaky. 4
Grill Fish:

Place fish directly on grill grate. Close lid and grill for 10 minutes total (flip gently at 5 minutes) until skin is charcoal-crispy and meat is juicy and flaky.

Transfer grilled fish to a serving plate and spoon generous amounts of warm Tuscany Sauce over the top. 5
Serve:

Transfer grilled fish to a serving plate and spoon generous amounts of warm Tuscany Sauce over the top.

Yaniv's Tip

Use room-temperature eggs and do not open the oven during the first stage of baking.

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