Charcoal-Broiled Fish
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INGREDIENTS Two - 1-1/2 to 2 pound whole sea bream, red snapper, grouper or bass, cleaned Salt and pepper 1 tablespoon chopped fresh oregano leaves or 1/4 teaspoon dried oregano leaves LEMON-OIL SAUCE 3 tablespoons fresh lemon juice 1/2 cup olive oil 1 garlic clove, halved 1/4 teaspoon white pepper Season the cavities of the fish with salt and pepper, rubbing the seasonings in with your fingers. Combine all of the sauce ingredients in a bowl, beat them vigorously with a fork or whisk them until they are well mixed. Let the sauce stand at room temperature for 1 hour before using it. Using a brush, baste the outside of the fish and the grids of a hinged grill with some of the lemon-oil sauce. When the charcoal is hot, put the fish in the hinged grill and set the grill over the fire. Turning them over and over, baste the fish frequently with the sauce until they are cooked - approximately 20 minutes, depending upon the thickness of the fish. Put the fish on a platter, sprinkle them with the remaining lemon-oil sauce, and garnish them with the oregano. Serves 4 to 6