• Prepare outdoor grill with medium-low to medium coals, or heat gas grill to medium (about 325°).

  • Rinse fish and pat dry. Cut 3 slashes on each side and rub all over with oil. Season with salt and pepper.

  • Stuff 3 lemon slices into cavity of each fish. Divide thyme, oregano and garlic between cavities.

  • Oil grill grate. Grill fish 4 to 5 inches from heat, covered, for 10 to 12 minutes, until just beginning to char. Turn over carefully. Cover each eye with a lemon slice. Grill 11 to 13 minutes, until flesh flakes easily with a fork.

  • Transfer fish to a platter. For serving instructions, see note below.


Remove fins (and fin bones).Starting just behind head, cut through top fillet to separate, then down along spine. Cut fillet from tail. With a long spatula, pry up top fillet in one piece, flipping over onto platter. Scrape off any bones and cartilage. Remove and discard aromatics.Starting at tail, pull end of spine and lift up, removing entire backbone. If head isn’t attached to backbone, remove head from bottom fillet. Scrape any bones from fillet.

Nutrition Facts

286 calories; 12 g total fat; 2 g saturated fat; 447 mg sodium. 1 g carbohydrates; 0 g fiber; 0 g sugar; 41 g protein;