Whole Grilled Mediterranean Daurade

Executive chef Joel Dennis

Joel DennisBlue Water Grill, Chicago

Yield: 1 serving.

  • 1 whole daurade 11⁄4-11⁄2 lb. (red snapper or black bass may be substituted)
  • 1 bunch thyme
  • 1⁄4 lb. fresh black mission figs
  • 1⁄2 lb. assorted seasonal wild and/ or domestic mushrooms
  • 1⁄4 lb. baby arugula or baby spinach

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