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1
Mix together one-half cup of the dill, two tablespoons of the mustard and the vinegar.
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2
Spread the fish open and rub this mixture over the flesh.
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3
Close the fish up and secure the edge, using slender skewers or sewing it with heavy thread.
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4
Rub the skin of the fish with one tablepoon of the oil, cover loosely and allow to marinate in the refrigerator for one hour.
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5
Meanwhile prepare the sauce.
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6
Combine the remaining dill and mustard in a small mixing bowl.
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7
Beat in one-third cup olive oil, the lemon juice and sugar.
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8
Season to taste with salt and pepper.
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9
Preheat grill to very hot.
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10
Oil a fish basket large enough to hold the fish or oil your racks.
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11
If you do not have this equipment you can also use a well-oiled double-sheet of heavy-duty foil into which you have punched holes with a fork.
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12
Grill the fish 10 minutes on each side, or a little longer, depending on the intensiy of the heat.
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13
For best results, you should cook the fish with the grill covered for about half the cooking time.
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14
You will be able to turn the fish only once either by turning the basket or by lifting the fish off the rack with a couple of large spatulas.
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15
You can also turn it by just turning the foil package.
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16
Before turning it, brush some oil on the skin.
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17
After turning it, you may find that some of the skin has stuck to the grill despite your best efforts.
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18
Don't worry.
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19
The second side, which will be turned up for serving should brown nicely and not stick at all.
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20
The fish is done when a wooden skewer or toothpick inserted in the center meets little or no resistance.
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21
Do not overcook the fish.
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22
When the fish is done, place it on heavy-duty foil.
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23
Roll it onto a serving plate so the bottom side of the fish is on top.
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24
Remove the skewers or trussing and decorate with sprigs of dill.
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25
Serve the fish hot or at room temperature with the sauce on the side.
