Once again, not to turn this into a food blog or anything, but here’s a yellowtail snapper, between a pound and a pound and a half, fresh from Lauren at Waterfront Market, ready for the grill.
The four deep slashes on each side of the fish have been packed with a paste made of fresh thyme, cilantro, garlic, onions, serrano peppers and lime juice.
Before placing on a pre-heated medium grill be sure to oil the fish and the cooking surface well to prevent sticking. Grill for 12 minutes, then turn carefully with the two thinnest spatulas you have , preferably fish spatulas, but not before oiling the side of the fish to be grilled next and the cooking surface on to which the fish will be turned next. Grill 12 more minutes.