The Story

The mere mention of Italian food conjures up images of red sauce, pasta, meatballs, and pizza, but with over 7,000 miles of coastline and two islands making up the country, frutti de mare is very important to Italians.

Unfortunately, most Italian seafood dishes didn’t make the journey to America, with the exception of pesce alla grigilia.

Servings: 4


  • 1 Whole 3 lb. Fish

  • 2 Cloves Garlic, Sliced

  • Olive Oil

  • Leafy Fennel

  • Sea Salt, Pepper

  • Cabbage Leaves

  • Lemon Slices

  • 8-10 Grape Tomatoes

Accompaniment & Sides:

The nutty flavor of wild rice and an arugula salad dressed with a balsamic vinaigrette complements the dish very well.

Quad® Setup:

Full chimney of coal, hot fire Quad® with the grill in place. When cooking fish more than 1.5 inches thick, use the dome to finish.



  • Clean the fish and pat dry, being sure to remove all the scales. Cut out gills and snip any sharp fins. Score both sides fo the fish along the backbone.

  • Rub the skin with olive oil, salt, and pepper.

  • Place a few fennel fronds, garlic, and lemon slices in the cavity and sprinkle with salt.

  • Place the cabbage leaves on the grill, and the fish on top of the leaves.

  • Top the fish with lemons and the rest of the fennel.

  • Cook for approximately 4 minutes.

  • Carefully loosen the fish from the leaves with a thin spatula and flip uncooked side down.

  • Cook for approximately 4 minutes.

  • Place tomatoes on grill.

  • Cover grill with dome, vent open, and cook about 4 minutes.

  • Remove from the grill and garnish with roasted tomatoes.