Wood-Roasted Striped Bass with Meyer Lemon and Olive Relish

• 2 (1 1/2-pound) whole striped bass or snapper, scaled and gutted
• 1 large clove garlic, peeled and sliced
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 12 spring onions or scallions
• 2 tablespoons olive oil
• Salt
• 1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the leon diced into small pieces)
• 1 tablespoon minced shallots
• 1 tablespoon minced black olives, such as nicoise or kalamata
• 2 tablespoons lemon juice
• 4 tablespoons extra virgin olive oil
• 1 teaspoon chopped parsley

1. For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine.
2. Use natural hardwood charcoal.
3. Start the fire with kindling and paper; light it with only matches-not lighter fluid.
4. Lighter fluid will give the food an unnatural chemical taste.
5. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
6. Make a few slits into the sides of the fish and insert the garlic slices into the incisions.
7. Rub the fish with salt and oil.
8. Grill for about 8 minutes per side.
9. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes.
10. Remove fish and onions from the grill and onto a warm plate.
11. For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).
12. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant.
13. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

snapper, clove garlic, olive oil, kosher salt, onions, olive oil, salt, lemon preserved, shallots, black olives, lemon juice, extra virgin olive oil, parsley

Taken from www.foodnetwork.com/recipes/wood-roasted-striped-bass-with-meyer-lemon-and-olive-relish-recipe.html (may not work)