Preparation:
If using a grilling basket, have fish scaled and head removed. Place fish in dish with combined marinade ingredients about 2 hours before serving. Refrigerate and turn periodically. If grilling on grate, leave scales on. Season with salt and skip marinade.
Prepare charcoal grill to gray coals.
If using marinade, wipe off fish and place in basket over coals. Without basket, fish should be about 4 inches above coals.
Grill about 10 minutes per inch of thickness at thickest part. Turn fish only once. To check for doneness, insert paring knife into back and gently pull flesh away.
It should pull away hesitantly and appear moist. Flaky fish is overdone.
Transfer to warm plate and serve with extra virgin olive oil, salt, pepper and vinegar. |
