Original plan was to get some salmon, ended up with both salmon and bronzino, only because the bronzino was so fresh (no fish smell, clear eyes). The fish came gutted and I just asked to have the fins removed keeping the head and tail for presentation. Rubbed it up with olive oil, sea salt and fresh cracked pepper, inside and out before added some fresh lemon slices and tomato, chopped garlic(1 big clove), and fresh thyme to the cavity. I topped the fish with more lemon and tomato and allowed it to marinate for about an hour in the fridge. I got my weber genesis fired up keeping the front and middle burner on high, then once I added the fish I lowered the middle to medium. I did flip the fish once about 15 minutes in, then again 15 minutes later to get the lemon and tomato back on top for plating. Overall it too about 35-40 minutes to cook the whole fish (12oz or 0.67lbs). I served with homemade pasta coated with butter and olive oil, steamed broccoli, grilled bread (just butter and oil salt pepper on both sides and place on the grill for 3-4 minutes aside until you have some grill marks).
Love this recipe, I usually do it in a 450-500F oven with lemon slices and cherry tomatoes surrounding the fish. Any questions feel free to ask.
On the grill:
Plated, made some donations in the form of tomatoes falling into the grill
Pasta, one with roasted Salmon.
