SPECIAL WAY TO GRILL FISH - 09 Jul, 2019

-fillet needs to be fairly thick..1/2” thick as a minimum …3/4” or 1” best
-this is a fillet from a big 4# plus blackfin snapper 
-skin with scales is how you cook it [you don’t eat the skin]
-you cook the fish skin side down and don’t turn it over
-the benefit is getting the tasty flavor from the layer of fat next to the skin

-used a little kosher salt, ground pepper, little sweet paprika for color and taste 
-brush olive oil spiked with a little zesty Italian salad dressing…or not…before grilling
-squirt a little fresh lemon juice

-grill on low…450 degrees with top down
-baste once half way through and squeeze some more lemon on it 
-done when you put a fork in the fillet  and it comes out easily with no sticking
-look into the small hole your fork made and confirm the meat is pure white not pink or translucent
-my fillet cooked to perfection in precisely 20 minutes
-fish comes off the skin easily with a metal spatula