Pat your fish completely dry. For a whole fish, score the skin – three to four times per side, about an eighth of an inch deep. "The skin won't shrink as much, because it's not pulling on the fish anymore," Pelaccio says. Oil your fish thoroughly, add seasoning (salt and pepper, fresh herbs), and set it over the fire.
Credit: Rob Lawson / Getty Images
The 2014 Adventure Issue
From Iceland's Highway 1 to Utah's Canyonlands, an epic itinerary for modern explorers.
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Duke Lacrosse and the Fog of Scandal
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