How to make
Orio is a small coastal fishing village in the Pais Basco region of Spain.
The way, which according to a long-standing tradition, people there prepare this kind of white fish has become established and gained great popularity, because with few products and a lot of skill, they achieved a wonderful result and the fish prepared in this way was incredibly tasty, tender and successful.
This is how we can prepare it and understand the reason for the fame of this village and the method of the local fishermen that gained such popularity.
Prepare a grill, preferably with charcoal. Place the grill racks 4.5″ (12 cm) from the fire and wait for the coals to smolder.
During this time, prepare the fish by removing the entrails and scales, by starting from the tail up. Leave it whole without splitting it completely. Do not remove the head. Wash and dry it. Do not wash too thoroughly - some masters of the fish say that when it is washed, it loses a valuable part of the taste. Spread it with olive oil - inside and out and season it with salt.
Place the whole fish on the grill and grill it for 10 minutes on each side. If the fire is very strong, you can reduce this time - keep in mind that even when you remove it from it, it will continue to cook under the action of the heat still existing in it.
Finely chop the garlic cloves and fry them lightly in olive oil over moderate heat. Cut the pepper in half or you can chop it. Add it to the garlic and pour the vinegar. After a few seconds, remove it from the heat.
Place the cooked fish onto a large platter and open it up, divide it in half like an open book. Pour the prepared mixture over it and if desired, add more salt.
Serve it immediately in company with a good white wine.
Extremely tender and incredibly tasty fish that is worth trying!
