Grilled Greek Fish

The recipe's simple ingredients enhance and do not detract from the natural flavors of the fresh fish and the smoke from the wood fire adds a certain flavor that cannot be duplicated in an oven. Cooks can make this on a barbecue using wood chips or over a traditional campfire.

Recipes Serves Four
Cook Time: Five to Ten minutes

Ingredients:

Four medium sized Fish
Two Lemons
1 tsp dry Greek oregano per fish or Fresh Greek Oregano - One sprig per fish
4 tsp Olive Oil
An open campfire with a campfire grill grate - Use mesquite wood chips if barbecuing.
Aluminum foil (for the filleted fish cooking method)

There are two versions on how to prepare this recipe because some people do not like to pick the bones out, while eating. I personally, prefer to keep the fish as close to natural as possible while cooking since the juices from the head and bones add a bit of extra flavor to the fish.

Directions for a Whole Fish

1. Clean and scale fish leaving its head attached.
2. Squeeze the juice of two lemons. You should have about four tbsp of lemon juice.
3. Open up each fish one at a time and coat the inside of each fish with ½ tbsp of lemon juice.
4. Tuck the sprig of Greek Oregano inside the fish or sprinkle ½ tsp dry oregano inside.
5. Close fish up and oil both sides with 1 tsp Olive Oil.
6. Place on grill and cook until the fish's insides begin to change color.
7. Flip and baste with remaining lemon juice.
8. Once the inside of the fish's insides have completely changed from pink to a pale white color the fish is ready to eat.

Directions for a Filleted Fish

1. Clean, bone and fillet each fish.
2. Place each fish onto a square piece of aluminum foil.
3. Squeeze the juice of two lemons. You should have about four tbsp of lemon juice.
4. Coat each piece of fish with 1 tbsp of lemon juice and 1 tsp of olive oil.
5. Place one sprig of Greek Oregano on top of each fish or sprinkle ½ tsp dry oregano.
6. Fold the aluminum edges over the fish to form a pocket and crimp edges to prevent the fish from spilling out. Leave part of the pocket open so that the campfire or barbecue's smoke can add to the taste.
7. Place aluminum packets on top of the grill and cook for five to ten minutes. When the fish changes from pink to white the fish is ready to eat.