Step 1

Start with a freshly cleaned fish with scales and guts removed. Rinse the fish with cold water and pat dry with paper towels.

Step 2

Cut slits into both sides of the fish approximately ⅛-inch deep and 1-inch apart.

Step 3

Sprinkle the fish inside and out with kosher salt and freshly ground black pepper to taste. It’s best to lay the herbs against the fish and then the lemon, so lay 4-5 fresh lemon slices onto the grill basket or pan. Top the lemon slices with 1-2 springs of fresh rosemary and thyme. Place the fish on top of the herbs and lemons. Open the cavity and insert more lemon slices and herbs inside. Then place more herb springs on top of the fish, then finally, more lemon slices. Secure the basket or truss the fish.

Step 4

Preheat the Grill

Step 5

Set up your grill for indirect heat and preheat to 300-350 degrees F.

Step 6

Place the fish over indirect heat. This will cook the fish slowly, allowing it to roast and cook internally.

Step 7

Close the lid and allow the fish to cook for 7-10 minutes.

Step 8

After 10 minutes, turn the fish over and cook for an additional 7-10 minutes. Use a meat thermometer to check the internal temp of the fish. It should be close to 135-140 degrees F.

Step 9

After the fish has cooked on both sides, grill the fish over direct heat on both sides for 3-4 minutes or until the internal temperature reaches 145 degrees F.

Step 10

Remove the fish and allow it to rest for 3-5 minutes.

Step 11

Use a sharp knife to cut the fish into filets into serving-sized pieces with lemon wedges. Don’t forget to serve the cheek meat from the head!