Hot and Sour Grilled Fish Fillets
1 inch skinless captains cut firm white-flesh fish fillet per person (about 5 in length and 1/2 tablespoon olive oil per fillet
6 very thin slices of lemon per fillet
Several dots sriracha chili sauce per fillet
1 medium clove garlic per fillet, minced
When the fish starts to become visably opaque, flip the basket.
Continue to cook for another 5 to 8 minutes, and then check for doneness.
To check for doneness, unhinge the grill basket, and with a fork see if the fish flakes easily and has cooked through it's thickest part. If all is opaque, the fish is done, but allow a few minutes of standing time for the fish to fully complete cooking. The time to cook the fish may be as much as twenty minutes - this is a fairly low heat method, but the fillets will be juicy and not dry.