Fish on Charcoals – GEORY KAVKAZ

1. INGREDIENTS (Serves 4–6)

• 1.5–2 kg whole fish (such as trout, sea bass, or bream), cleaned and gutted
• 2–3 tbsp coarse salt
• 1 tsp freshly ground black pepper
• 2–3 garlic cloves, thinly sliced
• 2 lemons, one thinly sliced, one for squeezing at the table
• 4 tbsp vegetable oil (sunflower or light olive)

Optional aromatics:

• Sprigs of rosemary, thyme, or fresh parsley to stuff the cavity

2. PREPARATION & SEASONING

1. Score the fish with 3–4 diagonal slashes on each side—this ensures even seasoning and cooking.
2. Pat the fish dry inside and out.
3. Rub generously with oil, then salt and pepper—don’t skimp on seasoning.
4. Insert garlic slices, a few lemon rounds, and optional herbs into the cavity and slits.
5. Let the fish rest for 20–30 minutes—this allows flavors to meld and the skin to dry slightly for better grill sear.

3. EMBER PREP & GRILLING SETUP

1. Build a wood or charcoal fire, letting it burn down to glowing embers—no open flames.

2. Lay a sturdy grill grate over embers, or prepare a split-log surface (Kavkaz style) for placing fish directly.

3. Ensure even heat across the surface—adjust embers as needed.

4. GRILLING THE FISH

1. Place the fish on the grate or hot logs, skin side down.

2. Grill for 6–8 minutes, then gently flip (use two spatulas or sticks).

3. Grill the other side for another 6–8 minutes, cooking until fish is opaque all the way through and flaky.

4. Watch for flare-ups—move fish aside if embers pop up.

5. The skin should be crispy and nicely browned, with aromatic smoke flavor throughout.

5. REST, FINISH & SERVE

1. Remove the fish and let it rest for 5 minutes—juices need a moment to redistribute.
2. Serve whole, garnished with the grilled garlic and fresh lemon wedges.
3. Offer more lemon on the side for guests to squeeze over the warm flesh.

Suggested Sides:

• Rustic flatbread for wrapping
• Light cucumber-and-herb salad
• Pickled onions or quick-pickled veggies
• A glass of chilled white wine or herbal tea

✅ TIPS

• Open flame is avoided—direct embers give deep smoky flavor without charring.
• Scoring + cavity stuffing allows flavors to penetrate deeply.
• Minimal seasoning, bold technique—pure fish, fire, and charcoal.
• Gentle handling when flipping to preserve the skin’s crispness and fish’s integrity.