Richard and I decided to try grilling red snapper and found a nice recipe in Mark Bittman's How to Cook Everything cookbook.
Mix together and marinate fish for about 30 minutes in a bowl with the following: juice of a lemon, 1/4 cup white wine, 2 tablespoons olive oil, salt & fresh ground pepper.
Fire should be medium-hot. Brush on additional marinade and sprinkle rosemary on fish as it cooks. Grill roughly 5 minutes per side. Check for doneness by peering along the central bone with a thin bladed knife. Fish should be white and flaky.
I served it with roasted potato wedges and freshly steamed peas and beans from the garden.