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Method:
Pat each fish dry and make a few deep
slashes through thickest part of body. Rub all over with salt,
pepper, and oil. Place fish on a grill rack or roasting pan
lined with greased foil, and cook under a very hot grill for 6 to 10
minutes per side, turning once, until cooked through - fish should
feel firm when lightly pressed, and juice should run clear - and skin
is crisp. Sprinkle with coriander and serve with calamansi on
the side.
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