Grilled Salmon Or Halibut

1. 1

   Rinse fish and pat dry. In a bowl, whisk together lemon juice and olive oil; pour into a zip lock bag. Add fish to bag, seal and turn to coat evenly. Chill 30 minutes.

2. 2

   Meanwhiule, cut 4 pieces of heavy foil, each slightly larger than the fish. Rub ONE side of each piece with oil. Arrange foil, oiled-side up on a large baking sheet.

3. 3

   Start grill and prepare for indirect-heat cooking.

4. 4

   Drain marinade from bag and discard. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle with salt and pepper.

5. 5

   Transfer fish, on foil, to grill. Cover or close lid. Cook fish until opaque but still moist looking in center, about 20 minutes.

6. 6

   With spatula, transfer fish to plates. Serve with lemon wedges.

No additional tips available.