Whole Grilled Fish

Directions:

1. Prepare the fish:
1. Place the salmon on a cutting board on its side.
2. Using a pair of shears, clip all of the side, bottom, and top fins on the fish.
3. Run the boning knife from the head through the belly to the tail. This will open up the bottom of the fish.
4. Cut along the top of the spine.
5. Cut along the head and tail to release the filet and open the fish.
6. Gently cut out the vein and pin bones on both filets.
7. Clip the spine at the tail and head, remove the spine.
2. Preheat the grill to 400℉.
3. Using tongs, paper towels, and canola oil, coat the cooking gates.
4. Drizzle the flesh of the fish with extra virgin olive oil.
5. Season with the salt & pepper, to your taste.
6. Break the sprigs of oregano, rosemary & thyme in half and place over the fillets.
7. Squeeze the fresh lemon over the fillets. Fold the fillet back over to close up the fish.
8. Using your boning knife, make a few slits in the skin on each side of the fish to release the tension on the skin as the fish cooks.
9. Using butcher’s twine, tie the fish closed so it doesn’t open while cooking.
10. Place the fish on the grill and cook for approximately 3 minutes.
11. Flip the fish over, and cook for approximately 3 minutes more.
12. Place the halves of the lemon on the cooking grates.
13. When the fish is done to the desired doneness, remove from the grill and place on the cooking board.
14. Remove the butcher's twine.
15. Place on a serving plate.
16. Add fresh sprigs of oregano, rosemary, and oregano on the fish.
17. Drizzle the fish with extra virgin olive oil.
18. Remove the grilled lemon halves from the grill and place on the plate with the fish.
19. Serve and enjoy.