INSTRUCTIONS

1. Rinse the fish, and lay it onto paper towels. Use the paper towels to pat the fish dry, and place the fillets on a wire rack (a baking or cooling rack placed inside of a baking sheet works great to catch any drips and spills).
2. Sprinkle half the salt and half the pepper over the fish. Carefully drizzle half of the olive oil over the seasoned fish. Using a pastry brush or your fingers, evenly distribute the oil all over that side of the fish. Flip the fish over on the rack and repeat with remaining salt, pepper, and oil. Let the fish rest while you fire up the grill.
3. Turn your grill on to high, and allow it to heat for 5 minutes, until the grill is very hot. Carry the fish out, and open the lid to the grill — it should be very hot. Use a brush to scrape the grill grate clean, and then lower the temperature to low.
4. Place the fish on the grill, close the lid, and leave the fish to cook with the lid closed for 8 to 10 minutes, until the fish is flaky when you test it with the tip of a knife. You should not need to flip the fish. Using a metal spatula, remove from the grill.
5. Sprinkle with additional sea salt and lemon juice before serving, and then serve with additional lemon slices (the first squeeze of lemon isn’t optional — it makes it amazing, but additional lemon for serving is based on personal taste).
6. To make the salsa, add all of the ingredients to the bowl of a food processor, and pulse until things are chopped into small pieces (but not totally turned into a liquid). Add salt and pepper to taste, and additional lemon or lime juice. Make sure you do not under-salt.
7. To serve, add the fish to a bed of rice if you’d like, top with salsa, and serve with additional lemon juice.

Recipe from Bless This Mess, Please.