Contributed by: News Canada
Charcoal: Direct - Gas: Indirect/Medium Heat
Mix all ingredients together in a large bowl except the scallions. Reserve.
Have your fish purveyor scale and clean the fish. With a sharp knife, cut 2 to 3 diagonal slashes on both sides of the fish (this will facilitate cooking of the fish). Brush the fish with a small amount of vegetable oil and sprinkle with a little salt and pepper. Stuff cavity with whole chives, close with toothpick or trussing pin.
Place the fish in the center of the cooking grate. Grill for approximately
8-10 minutes. Carefully turn fish over and cook for 5-8 minutes, or until cooked to desired doneness. Place fish on a warm plate. Heat reserved sauce and pour over fish. Garnish with plenty of scallions.
Serving Size: Yield: 4 Portions
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