BBQ/Roasted Fish with Potatoes and Vegs

Serves 4-6
Cooking 40 mins
Grouper, Pompano, Sea Trout, Red Snapper

4-5# whole fish, or 2x 2-3# fish cleaned
salt, paprika, olive oil
1 garlic clove fine chopped
1 t oregano
6T lemon juice (2 lemons)
4-6 med potatoes peeled and sliced
1 med onion thin sliced
2-3 firm ripe tomatoes, cored and sliced
2 med cucumbers, peeled and sliced
2 oranges, sliced

Slash fish. Rub with salt, paprika, garlic, oregano. Drizzle on oil and lemon juice and rub into fish slashes. Marinate 15 mins. Use 2 layers of heavy foil about 18" square. Oil top sheet. Arrange potaton and onion overlapping on foil leaving margin all around. Sprinkle with salt, paprika and 2 T oil. Place fish on vegs. Cover with tomato and cucumber slices, sprinkle with salt and drizzle oil. Finish with layer of orange slices. Enclose in foil, folding over edges to form tight seal.

Place packet on grill, covr and cook until fish tests done and potatoes are tender, about 40 mins. Serve with white Rhone or a light red like Chianti or Zinfandel.