Skorpina na Gradele
Škrpina na Gradele (SHKR-pee-nah nah GRAH-deh-leh)
Grilled Scorpionfish
Whole scorpionfish grilled over charcoal on a traditional Montenegrin gradele grate, basted with olive oil, garlic, and parsley — pure Adriatic simplicity.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: oval ceramic plate
Garnishes: lemon wedges, parsley, olive oil
Accompaniments: blitva (chard), boiled potatoes
Instructions
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1
Score the fish on both sides with diagonal cuts. Season with salt and pepper.
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2
Mix olive oil, garlic, and parsley for basting.
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3
Heat grill to high. Oil the grate well.
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4
Grill fish 6-7 min per side, basting frequently with the oil mixture.
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5
Fish is done when flesh flakes easily at the thickest part.
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6
Serve whole with lemon wedges and remaining herb oil drizzled over top.
Did You Know?
The gradele — a simple iron grate over coals — has been the primary cooking tool of Montenegrin coastal families for centuries, passed down through generations.
Chef's Notes
Equipment Tips
- charcoal grill or gradele
- basting brush
- fish knife
Garnishing
lemon wedges, parsley, olive oil
Accompaniments
blitva (chard), boiled potatoes
The Story Behind Skorpina na Gradele
Grilling fish na gradele is the oldest and most revered cooking method on Montenegro's Adriatic coast. Scorpionfish, prized for its firm sweet flesh, has been grilled this way since ancient Illyrian times. The technique requires nothing but perfect fish, good olive oil, and hot coals.
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