ニューヨーク・タイムズのインスタグラム(nytimes) - 6月10日 10時21分

Looking for something to cook this weekend? “Complete with bones and skin, a whole fish has more flavor and stays juicier and moister than the usual fillets and steaks,” @clarkbar writes for @nytfood. The skin and bones act as a sort of insulation from the heat of the grill, keeping the juices from evaporating too quickly. @clarkbar recommends grilling whole fish with lemongrass, chiles and coconut. Her recipe results in something spicy, herbal and a little sweet. The photographer @andrewscrivani photographed #branzino here, but you can use any small whole fish that’s cleaned but left its with bones intact. Visit the link in our profile to get the @nytfood recipe.

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