1. Place fish with backbone down on board and partially filet from open side (belly) down toward backbone. Do not cut through the fish. Repeat on other half of fish. Fish will appear to have two large filets with bones sticking up in the middle. The fleshy part of the fish will still be attached to the outer layer of skin. Open fish into a large flat piece; push the bone layer down onto one or the other side of the fish.

2. Mix lemon juice with one chile Serrano in blender. Put fish on large tray with sides and pour lemon juice mixture onto fish. Poke/pat juice into fish Sprinkle lightly with Worcestershire sauce, coarse black pepper and kosher or rock salt. Poke/pat spices into fish and let marinate for 30 or so minutes.

3. Fasten fish onto a rack suitable for grilling. Grill fish over hot coals with the skin side down. Brush with additional lemon juice as needed. When fish is done, flip fish to brown on open side.

4. Note - grilling takes about 45 minutes, depending on size of fish.

NOTE: Mexican Lemons (Limones) are closely approximated by Key Limes.

Serve with cabbage slaw and hot, fresh tortillas.

(Slaw & Tortillas were excluded from the nutrition calculation)

Adapted from recipe by: : Patricia Fabian, March 2006.

Recipe is from Fabian family relatives from Tepiq, Mexico.

Each (app 1 cup) serving of fish contains an estimated:

Cals: 299. FatCals: 85, TotFat: 9g

SatFat: 2g, PolyFat: 3g, MonoFat: 4g

Chol: 170mg, Na: 603mg, K: 992mg

TotCarbs: 6g, Fiber: 3g, Sugars: 0g

NetCarbs: 3g, Protein: 48g