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1
In a backyard barbecue, build a fire of seasoned hardwood or commercial charcoal.
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2
Allow the fire to blaze and then settle into hot, white ash.
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3
Position the grill rack 4 to 6 inches above the glowing coals and wipe with an oily cloth.
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4
Warm a large platter or 6 dinner plates in a 250 degrees F oven.
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5
Coat the fillets generously with oil.
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6
Place them, skinned side up, onto the rack and grills minutes.
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7
If the oil ignites, cool the flames with a little water, splashed from a cup or streamed from a squirt gun.
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8
With a long spatula, turn once and grill about 5 minutes more.
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9
Transfer the fillets from the grill to a warmed platter or dinner plates and serve them with a few raspberries sprinkled around each fillet.
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10
Pass the warm sauce separately.
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11
In a blender, puree the raspberries with the vinegar, sugar, wine, garlic, salt, and pepper.
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12
Strain the puree into a small saucepan.
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13
Over high heat, rapidly boil the puree until it is reduced to 1/4 cup.
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14
Sauce may be made ahead up to this point and completed while the fish is grilling.
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15
Cut the butter into 1-inch chunks, and whisk, a few pieces at a time into the simmering raspberry puree.
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16
Serve immediately, or transfer to an insulated thermal carafe and hold for up to an hour.
