Ingredients

• Two 1 1/2-pound whole striped bass or snapper, scaled and gutted
• 1 large clove garlic, peeled and sliced
• 2 tablespoons olive oil
• 2 teaspoons kosher salt
• 12 spring onions or scallions
• 2 tablespoons olive oil
• Salt
• 1 Meyer lemon preserved in salt for 4 to 6 weeks (use only the skin of the lemon diced into small pieces)
• 1 tablespoon minced shallots
• 1 tablespoon minced black olives, such as nicoise or kalamata
• 2 tablespoons lemon juice
• 4 tablespoons extra-virgin olive oil
• 1 teaspoon chopped parsley

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Instructions

1. For first step in this recipe is to set up your outdoor grill, a hibachi or kettle grill with do just fine. Use natural hardwood charcoal. Start the fire with kindling and paper; light it with only matches-not lighter fluid. Lighter fluid will give the food an unnatural chemical taste. Get the charcoal to a medium heat and set the grill rack about 4 inches above the coals.
2. Make a few slits into the sides of the fish and insert the garlic slices into the incisions. Rub the fish with salt and oil. Grill for about 8 minutes per side. After turning the fish, rub olive oil and salt onto the spring onions and grill with the fish for the remaining 8 minutes. Remove fish and onions from the grill and onto a warm plate.
3. For the relish simply mix all of the ingredients together and scoop onto the hot fish (can be made a day inn advance).