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1
1.
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2
Rinse fish and pat dry.
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3
Set fish, skin down, on a sheet of heavy foil and trim foil to make a rim about 2 inches wider than fish.
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4
Fold excess foil up to create a lip around fish.
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5
2.
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6
In a bowl, combine butter, wine, lemon juice, and soy sauce.
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7
3.
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8
Prepare barbecue for indirect heat.
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9
If using charcoal briquets, mound and ignite 60 briquets on the fire grate of a barbecue with a lid.
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10
When briquets are dotted with gray ash, in 15 to 20 minutes, push equal amounts to opposite sides of fire grate.
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11
Add 5 more briquets to each mound of coals.
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12
Set a drip pan on fire grate between coals.
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13
If using a gas barbecue, turn all burners to high and close lid for 10 minutes.
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14
Adjust burners for indirect cooking (no heat down center) and keep on high.
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15
Set fish, foil down, on grill but not over heat source.
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16
Brush fish generously with butter mixture, then again about every 5 minutes, until fish is opaque but still moist-looking in center of thickest part (cut to test), 20 to 30 minutes.
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17
Cover grill (open vents for charcoal).
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18
4.
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19
Slide a large, rimless baking sheet under foil, then slide fish from pan onto a platter.
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20
Sprinkle with parsley.
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21
Cut fish into portions and lift from skin.
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22
Season with juice from lemon wedges.
