Spiced Orata Alla Griglia Recipe

Prepare fish

Rinse the cleaned orata under cold water and pat very dry with paper towels, inside and out. Score each side with 2–3 shallow diagonal slashes to allow the marinade to penetrate.

Mix 4 tbs olive oil, 2 tbs lemon juice, 2 tsp sea salt, 1 tsp freshly ground black pepper and 2 tbs chopped fennel fronds in a small bowl. Rub the marinade evenly inside the cavity and over both sides of each fish, getting some into the slashes. Let rest at room temperature for 20–30 minutes (or refrigerate up to 2 hours).

Preheat a grill or grill pan to medium-high (about 400°F / 200°C). If using a grill, oil the grates or brush the fish with 1–2 tbs olive oil just before grilling to prevent sticking.

Bloom the saffron: place 1/2 tsp saffron threads in a small bowl with 2 tbs hot water and set aside for 5–10 minutes until deeply colored and fragrant.

In a medium bowl combine 1/2 cup toasted chopped almonds, 1 minced garlic clove, 1 tbs chopped capers, 2 tbs chopped parsley, 3 tbs extra-virgin olive oil, 1 tbs lemon zest, 1/4 tsp red pepper flakes (if using) and 1/2 tsp sea salt. Pour in the saffron and its soaking liquid and stir to combine. Taste and adjust seasoning. Set aside for flavors to meld while you grill the fish.

In a bowl whisk together 1 cup buttermilk and 1/4 cup Greek yogurt until smooth. Stir in 1/2 cup very finely minced fennel bulb, 1 tbs chopped dill, 1 tbs fennel fronds, 1 tbs lemon juice, 1/2 tsp honey, 1/2 tsp sea salt and 1/4 tsp black pepper.

Taste and adjust acidity or seasoning: add up to another 1 tbs lemon juice or a pinch more salt if needed. Chill in the refrigerator while grilling so the flavors mellow.

When the grill is hot, brush both sides of the marinated orata with 1–2 tbs olive oil. Place the fish on the grill and cook for about 5–7 minutes per side depending on size (for 10–12 oz fish expect ~5–6 minutes per side). Do not move the fish during the first 4 minutes to allow grill marks and a crust to form. The fish is done when the flesh is opaque and flakes easily near the backbone, and internal temperature reaches 135–140°F (57–60°C).

If the fish is prone to sticking or you prefer, cook skin-side down longer and finish with the fish turned briefly to crisp the skin. Use a wide spatula to transfer fish to a platter.

Spoon the Sicilian saffron & almond relish over the hot grilled orata, distributing it evenly along the fillets and in the cavity if serving whole. Drizzle any remaining saffron oil from the relish bowl over the fish.

Serve each fish with a generous drizzle of fennel buttermilk sauce on the side or lightly spooned over one edge. Garnish with toasted almond slivers, extra chopped fennel fronds or microgreens and lemon wedges.

Serve immediately while the fish is hot. Recommend pairing with grilled lemons and a light arugula salad or roasted new potatoes. Leftover sauce and relish keep refrigerated for up to 3 days.