[baker33]

I don't know about you all, but salmon taste best when it is fresh off the grill.
Here is a simple recipe to get your seafood in while grilling.

• 1 1/2 lbs. boned salmon fillet or halibut, cut into 4 equal pieces (each 1 to 1 1/4 inch thick in center)
• 3 tbsp. lemon juice, plus additional lemon wedges
• About 2 tbsp. O Organics TM Olive Oil
• Kosher salt and freshly ground pepper

1. Rinse fish and pat dry. In a bowl, whisk together lemon juice and 2 tbsp. olive oil; pour into a gallon-size resealable plastic bag. Add fish, close bag, and turn to coat pieces evenly. Refrigerate 30 minutes.

2. While fish marinates, cut out 4 pieces of heavy foil, each slightly larger than the pieces of fish. Rub 1 side of each piece of foil with olive oil; arrange foil, oiled side up, on a large baking sheet.

3. Lift fish from marinade; discard marinade. Place each piece of fish on a piece of foil (for salmon, place skin side down). Sprinkle to taste with salt and pepper.

4. Prepare barbecue for indirect heat. Transfer fish, on foil, to the center of the grill (not over direct heat). Cover gas grill and open vents.

5. Cook fish until it is opaque in center of thickest part but still moist-looking (cut to test), about 20 minutes. With a wide spatula, transfer fish to serving plates. For salmon, carefully slide spatula between meat and skin to lift off fillets. Serve with lemon wedges to add to taste.