Ingredients 3/4 cups orange juice 1 medium onion, peeled and coarsely sliced 2 tablespoons salt 11/2 tablespoons granulated sugar 3 to 31/4 pound cleaned whole rockfish 11/2 tablespoons olive oil lemon wedges for serving 1 tablespoon melted butter, optional

Preparation In oblong flat glass dish large enough to hold rockfish, thoroughly stir together orange juice, onion, salt and sugar until the salt and sugar dissolve. Lay rockfish in the marinade; spoon some marinade into body cavity and over top. Refrigerate, covered, at least 1 hour and preferably 1" hours, turning several times.

Cooking Heat grill and rub the metal grate surface with oil to help prevent fish from sticking. Pour off and discard marinade. Pat fish dry on paper towels. Rub fish inside and out with oil. Center fish on grill over coals. Grill for 13 minutes, covered with either the grill lid or a tent of foil until first side is well browned and crispy. Using two wide-bladed spatulas, carefully loosen, then turn over fish. Grill, covered, for about 13 to 17 minutes on second side, occasionally checking for doneness by cutting into the flesh at the thickest part along the backbone. When the flesh looks opaque and begins to flake at the deepest point, fish is done. Gently lift rockfish to a platter using wide-bladed spatulas.

Presentation Peel back skin on one side. Gently lift the filet away from backbone along length of fish. Lift out entire backbone and discard. Then lift out meat from second side. Serve immediately along with lemon wedges. Drizzle lightly with melted butter, if desired. Serve immediately.