GRILLED CORVINA

Steps:

• Build a medium fire in a charcoal grill, or heat a gas grill to medium-high. (If using charcoal, mound ash-covered coals on one side of grill and rake a shallow layer over bottom of grill to maintain medium heat. Start a batch of coals burning in a charcoal chimney to replenish coals when needed.) Thoroughly clean grill grate; brush with oil.
• Season cut side of fish with salt and pepper; brush with butter. Grill fish, cut side down, over shallow layer of coals (if using charcoal) until flesh is cooked halfway through, 10-18 minutes depending on the size and thickness of the fish. (Use long tongs to rake more coals underneath fish and maintain medium heat.).
• Using two metal spatulas, gently turn fish. Cook, scales side down, until fish is cooked through, 10-18 minutes longer, depending on size and thickness of fish. (The flesh will begin to separate from the skin. Insert a small knife into flesh; if it slides through without resistance, fish is done.).
• Transfer to a platter and serve.