Bronzini Grilled Garlic Lemon Rosemary

Ingredients
1½–2 lb whole bronzini (gutted, gilled, and scored for grilling)
½ cup olive oil
8 cloves garlic (4 crushed, 4 minced)
4 sprigs fresh rosemary
1 lemon, sliced and halved
Kosher salt and freshly ground black pepper

Directions
1. Prep the Grill
Gas Grill: Preheat to medium.
Charcoal Grill: Prepare using the indirect method—hot coals on either side, open space in the center.
Clean and oil the grates well to prevent sticking.

2. Stuff the Fish
Season the inside of the fish with salt and pepper. Stuff with:
4 crushed garlic cloves
4 halved lemon slices
1 sprig of rosemary

3. Make the Marinade
In a shallow dish, combine:
½ cup olive oil
4 minced garlic cloves
3 crushed rosemary sprigs
Remaining lemon slices
Place the stuffed fish into the marinade and let rest for 10 minutes, turning once.

4. Prepare the Sauce
While the fish marinates, pour the leftover marinade into a small saucepan. Bring to a boil, then reduce to simmer. This will be your finishing sauce.

5. Grill the Bronzini
Remove fish from marinade and place on the grill over the indirect heat zone (no coals or flame directly underneath).
Grill for 5–6 minutes per side, turning carefully with both tongs and a spatula to preserve the crispy skin.

Serve
Transfer fish to a serving platter. Spoon the warm garlic-lemon-rosemary sauce over the top and serve immediately.