It is difficult enough to grill one- or two-pound fish and to keep the fish moist and lightly scented with the wild oregano
One hour before cooking, pour lemon juice over the fish and turn them so they are moistened all over. Salt generously and set in a cool place or in the refrigerator.
Make the basting sauce by whisking the oil and lemon juice in a bowl. Add the oregano, salt, and pepper.
Prepare the charcoal fire. When ready, place the fish in a well-oiled hinged grill, baste them well with the sauce, and grill about
While cooking, turn the hinged grill several times and baste the fish, so that they cook on both sides simultaneously.
When the fish are done, transfer them very carefully to a plate, pour a little of the basting sauce over, and serve immediately with the remaining basting sauce on the side.
© 1993 All rights reserved. Published by Echo Point.