Quote:
Originally Posted by spence
Gut, scale and cut off the fins. Rinse and dry. Score the fillets in a few places on each side. Stuff the cavity with some herbs and lemon. Rub the outside with good olive oil, salt and fresh pepper. Cook over an oiled medium hot grill. Because it's bone on it will take a bit longer than you think.
One of the best things in the world.
Posted from my iPhone/Mobile device
|
I do the same thing, but I use a 50/50 mix of EVOO and lemon juice with some garlic added. And continually baste the fish while its cooking. Good eats!
Hybrid Mode
