Barbecue Grilled Whole Red Snapper With Citrus Vinaigrette

grilledfish2 whole red snappers (about 1 1/2 pounds each), scaled, gutted, and skin slashed on both sides
3 tablespoons extra-virgin olive oil (preferably Greek)
Vegetable oil for cooking grate

Citrus Vinaigrette:
6 tablespoons vegetable oil
1/4 cup orange juice
1 tablespoon lime juice
1 medium garlic clove, minced
1 teaspoons sugar
1/2 teaspoon table salt
Ground black pepper
1 tablespoon chopped fresh oregano

1. Whisk oil, juices, garlic, sugar, salt, and pepper together in medium bowl. Whisk in oregano and parsley; set aside and serve with fish.

2. Heat grill with all burners set to high and lid down until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Leave all burners on high.

3. Rub fish with olive oil and season generously with salt and pepper on outside as well as inside of each fish.

4. Lightly dip small wad of paper towels in vegetable oil; holding wad with tongs, wipe grill rack. Place fish on grill. Grill, covered, until side of fish facing charcoal is browned and crisp, 6 to 7 minutes. Gently turn fish over using two spatulas and cook until flesh is no longer translucent at center and skin on both sides of each fish is blistered and crisp, 6 to 8 minutes more. (To check for doneness, peek into slashed flesh or into interior through opened bottom area of each fish to see that flesh is no longer translucent.) Use two metal spatulas to transfer fish to platter and serve with citrus vinaigrette.

Filleting Grilled Whole Fish:

1. Using sharp knife, make vertical cut just behind head from top of fish to belly. Make another cut along top of fish from head to tail.

2. Use spatula to lift meat from bones, starting at head end and running spatula over bones to lift out fillet. Repeat on other side of fish. Discard head and skeleton.

- Recipe courtesy of James Moore