• Step 1

  Preheat grill on HIGH 10 min. Season inside of each fish with salt and pepper. Score both sides of fish, making shallow diagonal cross cuts.

• Step 2

  Place 1/2 pkg parsley, 1/2 pkg thyme, and 1-2 lemon slices in each fish cavity. Season outside of fish with salt and pepper; drizzle with basting oil. Place on non-stick foil; transfer to grill.

• Step 3

  Close lid; reduce heat to MED. Cook fish about 10 min, until internal temp reaches 130 degrees. Check by inserting thermometer into thickest part of fish.

• Step 4

  Transfer fish to clean platter; let rest at least 2 min. Peel off skin, if desired. Run flexible spatula along fish spine to separate flesh from bones, starting at head. Use spatula to remove top fillet from bones; transfer to serving platter. Lift bones out in one piece. Use spatula to remove remaining fillets. Watch out for any small bones that may remain in fillets.

• Step 5

  Squeeze fresh lemon ends over fish. Serve with drizzle of your favorite sauce and accompaniments.

• Try with other varieties of fresh whole fish like Rainbow Trout. • Use a non stick grill topper in place of the non stick foil. • Ask your seafood expert to prepare fish for cooking on the grill. • Try with: Wegmans Sweet Chili Sauce with sliced green onions, Wegmans Citrus Soy Sauce (Seafood Dept), or Extra Virgin Olive Oil with Fleur de Sel & fresh lemon juice.

Note: When servings & ingredients are modified, nutrition & directions may vary.