I tried something for the first time by grilling an entire fish - and it turned out pretty good. Picking out a 3 lb. Red fish from our local HEB, I risnsed the fish with cold water and then seasoned it with extra-virgin olive oil, pepper and coarse salt. I pre-heated the grill for direct fire using charcoal and Pecan wood. Once the fire (mid-high) was ready I place direct but high above the fire and cooked each side until the skin was dark and flaky.

After cooking I fillet the grilled fish using a spoon and fork. The meat was very moist since the skin and bones protected meat from the fire yet had plenty of flavor.

The side dish was a Artichoke Salad with tomatoes, anchovies, and lots of garlic and olive oil!