- 1 2- to 3-pound red or yellowtail snapper, striped bass, or black sea bass
- 1 tablespoon olive oil
- kosher salt and black pepper
- 1 lemon, thinly sliced
- 3 sprigs fresh oregano
- Prepare the grill.
- Drizzle the fish with the oil and season with ½ teaspoon salt and ¼ teaspoon pepper. (Make sure to season the inside cavity as well.) Stuff the cavity with the lemon and oregano.
- Grill, covered, until opaque throughout, 4 to 9 minutes per side.