There is nothing like the taste of fish when is cooked over a bed of hot coals and smoke. Although the recipe calls for striped bass or bluefish, my personal favorites for the grill are red snapper or grouper. Roast a few whole onions and ears of corn on the side for an out of this world meal.
You can also serve this with a nice glass of white wine to compliment the meal.
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4. Grill fish 6 inches from heat, covered, 10 to 12 minutes, until just beginning to char. Flip over carefully. Cover each eye with one of the remaining lemon slices. Grill 12 to 15 minutes more, until flesh is white throughout.
5. Transfer fish to platter. For each, pry up top fillet in one piece, flipping over, skin side down. Beginning at the tail, carefully pull up the end of the spine of fish, and lift up, removing whole backbone. Remove any small bones from fish. Serve with Remoulade. Makes 4 servings.