Secrets of Perfect Grilled Fish

At Aegean, our whole grilled fish is a signature experience. Here, our chef reveals the Greek philosophy behind the perfect cook.

The Selection

It starts at the market. We source only line-caught fish, flown in daily from the Aegean Sea. The eyes should be bright, the gills red, the flesh firm to the touch.

The Preparation

Simplicity is key. A generous coating of Greek sea salt, a squeeze of lemon, and a brush of our finest olive oil. No heavy marinades — the fish must speak for itself.

The Grill

Our charcoal grill runs at exactly the right temperature. The fish is placed skin-side down, never moved until it releases naturally. This creates that signature crispy skin that gives way to impossibly moist flesh.

The Finish

A final drizzle of Lakonian olive oil, a squeeze of Aegean lemon, and a sprinkle of dried oregano from the mountains of Crete. That’s all it takes.