Grilled Whole Fish Filet
JASON BOND, executive chef/owner, Bondir
"I learned this recipe at the Inn at Little Washington, where we used salmon," says chef Jason Bond. "It's all about a simple idea done perfectly."
Bondir, his 28-seat Cambridge restaurant — against whose windows you may have pressed your nose while wishing for a reservation — is the ultimate representation of just that: simple things done perfectly.
After checking your large salmon filet (emphasis on large, it should be big enough for a few people) for pin bones, place the fish skin-side down on a rack. Then, coat the flesh liberally with salt, pepper, yellow mustard seeds, and herbs of your choice. Place a second rack on top of the filet, and holding both racks, invert the fish — now skin-side up — into a super-hot grill. ("Half of the stuff you put on your fish will fall off and smoke," Bond says. "The rest will be there for crunch later.")
Close the grill and let the filet cook for about 20 minutes; after that, check for doneness to just when the flesh flakes. Peel off the charred herbs and serve it with fresh green vegetables, a cucumber salad, yogurt dressing, or more fresh herbs.
"If this sounds complicated . . . trust me, it's not," Bond says. "It's delicious and it makes a beautiful presentation. It'll make you a legend."
BONDIR | 279A Broadway, Cambridge | 617.661.0009 | bondircambridge.com
