Whole Grilled Dorade Royal (tsipoura) Recipe

Rinse the whole dorade under cold running water and pat dry thoroughly inside and out with paper towels. Score the skin 2–3 times on each side with a shallow diagonal cut about 1/2-inch deep to help even cooking.

Season the cavity generously with 1 tsp kosher salt and 1/2 tsp black pepper. Insert 2 thyme sprigs, half the sliced garlic (2 cloves), and a few thin lemon slices into each cavity.

Brush both sides of the fish with 1 tbs olive oil per fish (about 2 tbs total), then sprinkle the exterior with the remaining 1 tsp salt and 1/2 tsp black pepper. Let rest at room temperature for 15 minutes while you prepare the grill and broccoli.

Preheat a gas or charcoal grill to medium-high (about 400–425°F / 200–220°C). Oil the grill grates well: fold a paper towel, dip in oil, and use tongs to rub the grates so the fish won't stick.

Place the fish directly on the preheated grates. Grill with the lid closed for 5–6 minutes without moving (this helps form a nice crust).

Carefully flip the fish using two spatulas or a fish turner. Grill the second side with the lid closed for another 4–6 minutes, or until the flesh near the backbone is opaque and flakes easily with a fork. Total cooking time will be about 10–12 minutes for medium-size (8–10 oz) fish; larger fish may need a few extra minutes. Internal temperature should be 140–145°F (60–63°C) measured at the thickest part.

During the last minute of grilling, brush each side with the remaining olive oil and squeeze a little lemon over the fish for brightness.

Transfer the grilled dorade to a warm plate or cutting board and let rest for 3–4 minutes before serving.

While the grill is heating or when fish rests, bring 1 cup water and 1 tsp salt to a simmer in a medium saucepan fitted with a steamer basket (or use a wide skillet with a tight-fitting lid).

Add the broccoli florets to the basket, cover, and steam until bright green and just tender, 4–6 minutes depending on floret size. Test with a fork: it should pierce easily but still have slight bite.

Remove broccoli from the steamer, drain any excess water, toss with 2 tbs extra-virgin olive oil and a pinch of salt. Keep warm until ready to plate.

If using the sauce, combine 1 cup chopped parsley, 3 tbs olive oil, 2 tbs lemon juice, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper in a small bowl. Stir until emulsified. Taste and adjust seasoning.

Spoon a little of the herb-garlic sauce over the grilled dorade or serve on the side for guests to add as desired.

Plate each whole grilled dorade next to a portion of steamed broccoli. Garnish with lemon wedges. Encourage guests to remove the top fillet by running a spatula along the backbone and lifting, then serve with the sauce if desired.