Directions

• Prepare ingredients as indicated above and prepare the grill for medium heat. Heat ½ cup of Divine cooking oil in a small skillet over medium. Once oil is shimmering, remove skillet from heat. Let cool in pan.
• Combine the Divine cooking oil, curry, chilli, garlic, chopped cilantro, ginger and 2 Tbsp. lime juice in a small bowl and set aside.
• On a clean flat surface or board, pat the fish dry thoroughly with paper towels (inside and out). Using a sharp knife, make slashes crosswise on a diagonal along the body every 2" on both sides, to help the fish cook evenly cut all the way down to the bone. Place fish on the grill and season generously inside and out with salt and pepper. Drizzle fish with the remaining ½ cup of Divine Cooking oil (this may seem like a lot, but it’s the best way to prevent the fish from sticking to the grill).
• Place fish on the grill and continue to grill fish, undisturbed, 8–10 minutes. Lift up slightly from one edge to see if skin is puffed and lightly charred and easily releases from grill. If fish is not ready, let it grill another minute or so, then try again. Once it releases easily, gently slide 2 large metal spatulas underneath and turn onto second side. Grill until the other side is lightly charred and skin is puffed, 8–10 minutes, depending on size of fish.
• Add to reserved curry and remaining 1 Tbsp. lime juice with a pinch of kosher salt and grill until done. Serve with a wedge of lemon, thyme and sides such as rice or salad of your choice.